- Soak the Beans: Before cooking, soak the dried beans in water overnight to soften them.
- Prepare the Ham Hocks: Rinse the ham hocks and remove any excess fat.
- Sauté the Aromatics: In a large pot, sauté onions, carrots, celery, and garlic until softened.
- Add Beans and Ham Hocks: Add the soaked beans, ham hocks, broth, herbs, and spices to the pot.
- Simmer: Bring the soup to a boil, then reduce the heat and let it simmer for 2-3 hours, or until the beans are tender and the meat is falling off the ham hocks.
- Serve: Remove the ham hocks from the soup, shred the meat, and return it to the pot. Serve hot and enjoy!
Tips for Success
- Soak the Beans: Don’t skip the soaking step—it helps the beans cook more evenly and reduces cooking time.
- Use Quality Ingredients: Opt for high-quality ham hocks and fresh vegetables for the best flavor.
- Adjust Seasoning: Taste the soup as it cooks and adjust the seasoning as needed.
- Add Greens: For added nutrition, stir in some spinach or kale towards the end of cooking.
- Make it Ahead: Bean and ham hock soup tastes even better the next day, so consider making a big batch to enjoy throughout the week.
Variations
- Vegetarian Option: Swap the ham hocks for smoked paprika or liquid smoke for a vegetarian version.
- Spicy Twist: Add diced jalapeños or red pepper flakes for a kick of heat.
- Creamy Texture: Blend a portion of the soup until smooth for a creamy consistency.
- Extra Protein: Stir in cooked bacon or sausage for an extra protein boost.
- Seasonal Ingredients: Experiment with seasonal vegetables like squash or sweet potatoes for a unique twist.
Serving Suggestions….
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