Friday, January 24, 2014

Beans and Ham Hock Soup

This recipe sounds kind of gross, but it's actually really good (especially for beans!). I got it off the bob's red mill bean package.

2 cups bean blend
2 1/2 quarts water (best with broth)
ham hock or ham shank
1 cup chopped onion
1 (15 oz) can tomato sauce or 1 qt tomatoes
1 1/2 tsp- 1 TBSP chili powder
garlic, minced

Wash beans then soak overnight. In the morning drain, rinse and bring water, beans and ham hock to a boil. Reduce heat and simmer covered, 3-3 1/2 hours. Add onion, tomato sauce/tomatoes, and seasonings. Simmer 30 minutes.

Once everything is cooked, I take the ham hock out and pull off the meat and put it back into the soup, throwing away the bone and other non edible parts.


Rachel Rowell said...

Fyi, just plain ham will not do in this recipe. The flavor will be lacking significantly.

Sharon said...

What exactly is a ham hock? I have the remains of a honey baked ham in my freezer and i don't know what to do with it. Would this work?

Rachel Rowell said...

It won't be the same with a honey baked ham. The shank/hock of the ham has a lot of cartilage (and various other gross stuff) that gives the dish tons of flavor. You are only getting a bit of flavor from the meat, you need the other stuff found in this cut to get the really good flavor.

Pasta and ham work really well together though :) There's that ham and pasta casserole on the blog that we eat all the time at my house.

Rachel Rowell said...

This is a note to myself. The second time I made it it was much more runny. Not sure if I added too much liquid the second time, too little the first time or I boiled off the water by simmering without the lid the first time.