Prep 15 mins
Cook 1 hr
Simple, cheap, hearty and delicious. From Mark Bittman's "How to Cook Everything." I love cause there's no need to presoak the beans.
- 453.59 g smoked ham hock, about
- 709.77 ml dried small white beans, rinsed and picked over
- 2839.08 ml chicken stock or 2839.08 ml beef stock or 2839.08 ml vegetable stock or 2839.08 ml water
- 2 medium onions, quartered
- salt and pepper
- Put smoked ham hock, beans, and liquid together in large saucepan.
- Turn heat on to medium high.
- Add onions.
- Bring mixture to a boil.
- Turn heat down to medium low and cover with tilted lid to only cover partially.
- Cook, stirring occasionally until beans are very soft and meat is falling apart at least one hour.
- Turn off heat.
- Remove meat and chop it up if desired and return to pot.
- Serve with cornbread.
Delicious! I used 1 small onion, chopped fine. Wonderful! thank you.
Multiplied the recipe 20 times (!) because I work in an industrial kitchen, it was fabulous! VERY simple, and inexpensive. I made 4 additions: sauteed the onions in butter before adding broth; chopped up some celery and sauteed with the onions, added a few bay leaves and some thyme during the simmering. I also soaked the beans previous to cooking. Otherwise, used the ratios exactly according to recipe and it was delicious! Thanks for sharing, it was my first time ever making this type of soup. Everyone loved it.
I use ham shanks they are meatier and the meat is better tasting then hocks and the have the same smoky flavor.