6 Serves
101 Mins
Soak the dried beans in a large bowl of water overnight to ensure even cooking.
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NigerianVitamin E
1 mg / 15 mgVitamin K
14 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
196 µg / 400 µgCalcium
315 mg / 1,300 mgIron
10 mg / 18 mgMagnesium
173 mg / 420 mgPhosphorus
304 mg / 1,250 mgPotassium
1167 mg / 4,700 mgSodium
1200 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
41 µg / 55 µgFiber
7 g / 28 gSugar
4 g / 50 gSaturated Fat
6 g / 20 gCholesterol
99 mg / 300 mgCaffeine
0 mgNet Carbs
41 gAlcohol
0 g
Clean the ham hock thoroughly, removing any excess skin, and place it into a large stock pot along with the onion, garlic, bay leaf, and the soaked beans.
Cover the ingredients with fresh water and add the vegetable bouillon cube. Bring to a simmer and cook covered on low heat for 60 minutes.
While the stew simmers, process the carrots and celery in a food processor until finely chopped.
Stir the chopped carrots and celery into the pot and continue to cook for an additional 15 minutes.
Remove the ham hock from the pot, shred the meat into smaller pieces, and return it to the stew. Discard the bay leaf and season with salt and pepper to taste before serving with crusty bread.
21
g36
g17
g
