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Bean & Ham Hock soup
Introduce
Chef :
Fo FaBean & Ham Hock soup
Bean soup with the slightly smoky flavor of ham hocks (smoked pig knuckle). Of course ham could be substituted, I just enjoy the extra richness ham hocks bring. Takes awhile to cook, but it is more, do a little prep, cook for awhile, so you can do other things while this cooks. This has an awesome flavor, and I usually buy a bean mix, well, I like to mix it up a little.
So try it, and enjoy.
Ingredient
Food ration :
6 servings
1 1/3 lb
dried beans
1
water
2 tbsp
chili powder
3 tbsp
tomato paste
1 tsp
ground black pepper
2 tbsp
Italian seasoning mix
Cooking instructions
* Step 1
Cover beans with water, by about an inch or more. Set aside for 8 hours to soak.
* Step 2
3 hours before beans are done place ham hocks in a pot, cover with water.
* Step 3
Bring hocks to a boil, cover, turn down to a simmer. Check water level periodically to add more if required. If using fixed ham, do not do these hocks steps.
* Step 4
When hocks have simmered for 3 hours, pull hocks out, place on a plate to allow to cool.
* Step 5
Place soaked beans in large pot. Add 8 cups of hock broth and water to bring it to 8 cups.
* Step 6
Bring beans to a boil, turn down heat to a simmer, cover. Stir ever 10-15 minutes
* Step 7
After hocks cool down, remove bones, shred/chop meat and skin to bit sized pieces.
* Step 8
After beans have simmered 1 1/2 hours)
* Step 9
Chop one large onion (yellow or sweet is what I usually use), add to beans, stir
* Step 10
Adds ham hocks or if using diced ham to beans, stir
* Step 11
If using a premixed add season packet. Or add spices in ingredients list, not both!
* Step 12
Simmer for 30 minutes, serve
Note: if there is a photo you can click to enlarge it
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10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
4. Taste the Rainbow
5. Prioritize Potassium
6. Eat More Plants
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8. Try the Mediterranean Diet
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