Name: Colin Fassnidge’s winter-friendly ham hock white bean bake
Prep time: 20 min
Cook time: 165 min
Total time: 185 min
Yield: 4-6
Ingredients: 1kg smoked hock; Water, to cover; 2 bay leaves; Salt and pepper, to season; 2–3 tablespoons olive oil; 2 onions, roughly chopped; 2 carrots, roughly chopped; 4 cloves garlic, chopped; 1/2 bunch fresh thyme, leaves picked; 1/2 bunch sage, chopped; 3 x 400g cans white beans or chickpeas, rinsed, drained; Breadcrumbs; 200g fresh breadcrumbs; 1/2 bunch fresh sage, torn; 1/2 bunch thyme, leaves picked; 1/2 – 1 cup grated parmesan, plus extra to sprinkle

Colin Fassnidge’s winter-friendly ham hock white bean bake

Perfect for winter!

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Serves 4-6

Prep

20M

Cook

2H 45M

Total

3H 5M

Beans are on trend for the 2026 winter, and Colin Fassnidge knows the perfect way to turn them from boring to delicious. This ham hock and white bean bake is extra savoury and warming. Top your dinner with a pangrattato or crispy breadcrumb topping for extra crunch.

Ingredients

1kg smoked hock

Water, to cover

2 bay leaves

Salt and pepper, to season

2–3 tablespoons olive oil

2 onions, roughly chopped

2 carrots, roughly chopped

4 cloves garlic, chopped

1/2 bunch fresh thyme, leaves picked

1/2 bunch sage, chopped

3 x 400g cans white beans or chickpeas, rinsed, drained

Breadcrumbs

200g fresh breadcrumbs

1/2 bunch fresh sage, torn

1/2 bunch thyme, leaves picked

1/2 – 1 cup grated parmesan, plus extra to sprinkle

Method

Step 1

In a medium saucepan, cover the hock with water. Add bay leaves. Simmer on low for 2 hours or until tender. Remove the hock (retain liquid in the saucepan) and shred the meat. Return stock to a simmer to reduce by half or thicken slightly. Season to taste.

Step 2

Preheat oven to 200°C/ 180°C fan-forced. Heat oil in a large frying pan on medium heat. Add the onion, carrot, garlic, thyme and sage. Cook, stirring, until tender. Stir in beans and picked ham hock meat.

Step 3

Place breadcrumbs, herbs and parmesan in a blender and blend to combine.

Step 4

Spoon bean mixture into a baking dish. Pour in stock to just barely cover the beans. Scatter with breadcrumbs and extra parmesan. Bake for 30 minutes or until golden.

ham hock and white bean bake with breadcrumbs toasted on top in red bowl with spoon sticking out — *(Photography: Con Poulos, Styling: Lucy Busuttil)*

Colin Fassnidge Chef

Colin brings his signature cheeky Irish flair to Better Homes and Gardens, joining the top-rating lifestyle program during its 30th anniversary year and becoming the latest ingredient in Australia’s favourite Friday night tradition.