Beans Cooked with Ham Hocks
This is a delicious, hearty, winter warmer of a dish. It’s made with ham hocks and Great Northern beans, as well as vegetables, garlic and herbs. This is great by itself but even better with a thick slab of crusty bread. That way, you’re going to be able to mop up all of those wonderful, meaty juices without having to waste any. Smoked ham hocks add plenty of flavor to the dish, and the slow simmering process coaxes all that incredible flavor out of them.
Ingredients
- 1 pound dried Great Northern beans
- 2 pounds smoked ham hocks
- 4 pints water
- 1 tablespoon olive oil
- 2 teaspoons herbs de Provence
- ⅔ cup chopped carrots
- 1 cup chopped celery
- 1 cup chopped yellow onion
- 2 teaspoons minced garlic
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Bring a large pot of water to a boil, then take it off the heat.
- Add the beans to the water and soak them for 2 hours.
- Put 4 pints of water in another large pot with the meat and herbs.
- Bring to the boil, then turn the heat down and simmer covered for an hour.
- Sauté the carrots, onion and celery in the oil in a skillet until tender.
- Add the vegetables to the broth as well as the drained beans.
- Bring the soup to a boil and then simmer it covered for 40 minutes.
- Take out the bones and cut off any meat, returning the pieces of meat to the pot.
- Discard the bones.
- Season to taste with salt and black pepper and serve, garnished with parsley.
Tried this recipe?Let us know how it was!