Cook, stirring, until the vegetables start to soften, about 5-7 minutes. Check the seasoning and adjust accordingly. Heat olive oil in a large Dutch oven or soup pot over medium-high heat.If you like a lot of meat, like I do, add the additional 1-2 cups of largely diced ham, Remove the ham hock, pull off the meat and cut into bite size chunks and put the meat back in the crock pot.Fill the crock pot with water until the soup is covered.With your fingers, gently move the beans around so the seasoning is evenly incorporated - again being careful not to disturb the vegetables. Sprinkle the parsley, oregano, basil and bouillon over the top.Pour the diced tomatoes over the beans.Pour them over the vegetables, being careful not to disturb their placement.
Nestle the ham hocks down into the vegetables. Evenly place the diced onion, carrots, celery and minced garlic over the bottom of the crock pot. In a large pot, add the beans and cover completely with water. One that I would be happy to serve to family and friends at any time. (They aren’t huge bean fans.) For me, this was a near-perfect finish to a long, cold day. My wife agreed, though the kids found it to be a little much. Return ham and beans to the stockpot add onion, carrots, celery, garlic powder, pepper. Remove 1/3 of the beans and mash with a potato masher or food processor. Bring to a boil, reduce heat and simmer until beans are nearly soft. This was a perfect dish for a freezing cold winter evening. In a large stockpot, add water, ham bone, and pre-soaked beans. I think you’ll find that you have something special on your hands. Additional Ingredients: onions, carrots, and celery these three aromatics diced in 1/2-inch pieces make up the base for this flavorful soup. Stir together chicken stock, Great Northern beans, thyme, salt, pepper, garlic, celery. If you’ve never tried them, never seen them or even if you have never heard of them you have to see if you can find some and make a batch of this soup, greens, or just toss them in a stew pot for a pork stock like you have never imagined before. Ham-And-Bean Soup Total Time: 6 hrs 15 mins Servings: 8 Directions. I’m a southern boy, and I love me some hocks. Because they are comfort food, soul food and love, all in one place at one time. I buy them because they remind me of home. All of those things tie deeply into my family history, but none of them are the reason I buy smoked hocks when I see them. Hocks are inexpensive, overlooked and come from very humble beginnings. If bacon is a gateway protein, then hocks are where the gateway leads. They are chock-full of collagen and connective tissues, which not only changes the flavor, but deepens and concentrates the very nature of everything done with them. Though made in the same process, ham hocks are meatier than bacon. (They will last nearly indefinitely in the freezer if packaged properly.) Hocks are salt cured and smoked, which gives them an incredibly long shelf life. 
It is a subsistence food generally overlooked by most cooks, which tends to make it an ideal choice for low cost cooking.Īs for flavor, a smoked hock is cured in much the same way bacon is. In Southern cooking derived from areas hit hard by constantly poor times or from the dust-bowl era, the meat is separated from the hock and added back to the dish before serving. In my case, I got four hocks for just under four dollars and made enough soup to feed a family of five with leftovers for the next day. Hocks are generally sold in packages of two to four. Most cooks use hocks in the same way that they would use soup bones, cooking them with vegetables or beans to add flavor and then removing the hock before serving.
#Bean soup recipe with ham bone skin
A hock is mostly connective tissue, fatty skin and, in the cases of the larger examples, a bit of extremely tough meat. While both of the latter give a lot of flavor to a dish (just ask the French about butter), the smoky, salty, purely porcine assault of flavors from a good smoked ham hock is absolutely beyond compare.įor those who have never used a ham hock, it is basically a pig’s ankle joint. Very few things can bring joy to the heart of a Southern cook, even one who happens to live in Alaska, like the words “Smoked Ham Hocks.” When making a braised dish or a stew, even bacon and butter can’t hold a candle to a good hock.
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