Begin by soaking beans in about 2 quarts of water for no less than 8 hours prior to cooking. After beans have soaked, drain and place in a large stock pot. Add to the pot ham hocks, vegetable stock and 5 cups of water (reserve the remaining water to counteract reduction later.) Bring to a boil and then reduce to a simmer. Simmer uncovered for about an hour and add onions, shallot, garlic and spices. Continue simmering for another hour and then remove ham hocks. Remember to check broth levels and add more water when liquid gets too low. Simmer for another half hour.
Goes great with cornbread!
Serves your family and your neighbors family.
Ingredients
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1 package 15 bean soup blend
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1 pound hickory smoked ham hocks
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14 1/2 ounces vegetable stock
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cup water
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1 each medium yellow onion
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3 each green onion
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2 tablespoons minced shallot
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1 tablespoon minced garlic
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2 teaspoons kosher salt
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2 teaspoons chili powder
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2 teaspoons peppercorn medley
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1/2 teaspoon celery seed
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