Thursday, October 20, 2011

It's Ham & Bean Soup weather here!

Old Fashioned Ham & Bean Soup

1 lb. dried Great Northern (white) beans, rinsed, drained & picked over
2 smoked ham hocks (about 2 lbs. total)  OR *I* use about  a 4-lb. Pork Shoulder Picnic Ham
1 lg. onion, chopped
1 clove garlic, minced
2 Tbsp. fresh parsley, minced
Salt & Pepper to taste

In a large soup pot combine beans and cover with water.  Discard any beans that float to the surface.  Bring to a boil; cover.  Continue to boil 2 minutes.  Remove from heat and allow pot to stand, covered, 1 hour. 

Add ham, onion, garlic; cover and bring to a boil.  Reduce heat and simmer 2 hrs.  Add the fresh parsley.  Cover and continue simmering, at least 1 more hour or longer.

Remove ham hocks or shoulder, separate meat from fat and bones.  Dice meat and return to soup.  Discard fat and bones.  Season to taste with salt & pepper.
Makes 6 hearty servings.

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