Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, use-up ham, leek, tomato, chilli, garlic & french bean broth. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

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Low Prices on Garlic Chilli Sauce. Free UK Delivery on Eligible Orders Great recipe for Use-up Ham, Leek, Tomato, Chilli, Garlic & French Bean Broth. The ham and stock were prepared yesterday using my usual Pressure-cooked Gammon recipe. Don't whizz as the chunks really make the broth.

To get started with this recipe, we must first prepare a few ingredients. You can cook use-up ham, leek, tomato, chilli, garlic & french bean broth using 17 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Use-up Ham, Leek, Tomato, Chilli, Garlic & French Bean Broth:

1. Prepare 1 potato, peeled and diced and in water
2. Make ready 1 tbsp vegetable oil
3. Prepare 1 red onion, half-moon sliced (use ordinary onion if red unavailable)
4. Take 1 leek, sliced
5. Take 1 red chilli, sliced. (Seeds left in but deseed if preferred)
6. Get 3 cloves garlic, sliced (chopped if preferred)
7. Prepare 2 carrots, diced
8. Make ready 500 g tomatoes, cores removed and roughly chopped
9. Take 1 tsp sugar
10. Take 1 1/4 l ham stock (homemade if possible)
11. Prepare 1 tsp dried oregano
12. Take 1 tsp dried thyme
13. Prepare 50 g French beans, trimmed & cut into 2 cm strips
14. Prepare 200 g cooked gammon, diced
15. Prepare Salt
16. Get Ground black pepper
17. Take Handful chopped parsley to garnish (optional)

You can make this in the Instant Pot®, a slow cooker, or on the stovetop. Times shown refer to the Instant Pot® and include the time it took to achieve pressure. Try our best ever recipes for leeks, including terrific tarts, cheesy side dishes and easy pasta dishes. Make the most of leek season with our favourite dishes.

Instructions to make Use-up Ham, Leek, Tomato, Chilli, Garlic & French Bean Broth:

1. Bring the oil to a medium-high heat in a stockpot or large saucepan. Gently fry the onion for 2 minutes, only stirring to avoid sticking.
2. Add the leek, chilli and garlic and fry for a further 4 minutes, stirring occasionally.
3. Add the carrots, stir and then add the tomatoes and sugar, stirring gently but thoroughly.
4. Add the potato and 1/4 l of its water. The add the stock and herbs and French beans, stir well and bring to the boil. Cover and simmer for 20 minutes, stirring occasionally.
5. Add the diced gammon, stir well, replace the lid and continue cooking for a final 5 minutes.
6. Season to taste but note that salt may not be needed given if using homemade stock. Add the garnish if wished.
7. Serve piping hot with your choice of bread.

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