Smoked Ham Hock Cassoulet

• 2 1/4 cups dried navy beans, rinsed, soaked overnight and drained
• 8 cups water
• 2 teaspoons olive oil
• 2 cloves garlic, peeled and minced
• 1 medium onion, peeled and chopped
• 1 14 1/2-ounce can stewed tomatoes, with their liquid
• 1 teaspoon chopped fresh thyme
• 1 1/2 teaspoons salt
• Freshly ground pepper to taste
• 1 teaspoon chopped fresh sage
• 1 cup white wine
• 8 smoked ham hocks, meat cut from bones and shredded, bones reserved
• 3 tablespoons bread crumbs
• 3 teaspoons butter, cut into small pieces

1. Place the beans and the water in a large pot, bring to a boil, reduce heat, cover partly and simmer until tender, about 1 1/2 hours.
2. Drain and set aside.
3. Heat the oil in a large, wide ovenproof pot over medium-low heat.
4. Add the garlic and onions and saute until golden, about 7 minutes.
5. Preheat the oven to 425 degrees.
6. Stir in the tomatoes, thyme, salt and pepper and cook for 5 minutes.
7. Stir in the beans, sage and wine.
8. Add the ham hock bones, cover and cook for 20 minutes.
9. Remove the bones from the pan and stir in the meat.
10. Sprinkle the bread crumbs over the top and dot with butter.
11. Bake for 15 minutes.
12. Divide among 6 plates and serve.

navy beans, water, olive oil, garlic, onion, tomatoes, thyme, salt, freshly ground pepper, fresh sage, white wine, ham hocks, bread crumbs, butter

Taken from cooking.nytimes.com/recipes/3913 (may not work)