When the weather becomes chilly and you just want to keep snug and warm, the best thing to do is cook a huge pot of hearty soup. On days like this, nothing beats our ham and white bean soup. (Maybe some fluffy woolen slippers, but you can’t eat them!)
Ingredients:
A medium package. Of dried Northern beans, I used the 16-ounces sizes.
3 to 4 Meaty-ham hock shank, sometimes, I used also meaty ham bone about.
1 small diced white Onion.
Enough water to cover the beans.
Salt & pepper, to taste
1/3 Cup.Of Light brown sugar.
DIRECTIONS:
-The first step I started with, was to sort the beans for pebbles, and then I cleaned them under cold water.
-In the crockpot, I combined the rinsed beans, with the onion, sea salt, and pepper, as well as the ham shanks hocks or ham, that I’ve chopped into large chunks before.
-After that, I added enough water to cover the beans by around 2 inches. This could yield approximately 6 to 8 cups.
-Once completed, I covered and cooked over low high heat for approximately 120 minutes, then I reduced to low and continue cooking for an additional 4 to 5 hours, or until beans were tender.
-Following that, I removed the ham shanks or hocks, taking out all of the beef.
-Following that, I returned the meat to the crockpot and added the brown sugar at this stage.
-I found it extremely beneficial to drain around 1 cup of the juice before applying the brown sugar, depending on the thickness or thinness of the beans, and I mixed everything gently to combine.
-And to conclude, I preferred to pour some into individual bowls for serving!
Recipe Card
WHITE BEAN AND HAM HOCK SOUP
Ingredients
- A medium package. Of dried Northern beans I used the 16-ounces sizes.
- 3 to 4 Meaty-ham hock shank sometimes, I used also meaty ham bone about.
- 1 small diced white Onion.
- Enough water to cover the beans.
- Salt & pepper to taste
- 1/3 Cup.Of Light brown sugar.
Instructions
- -The first step I started with, was to sort the beans for pebbles, and then I cleaned them under cold water.
- -In the crockpot, I combined the rinsed beans, with the onion, sea salt, and pepper, as well as the ham shanks hocks or ham, that I’ve chopped into large chunks before.
- -After that, I added enough water to cover the beans by around 2 inches. This could yield approximately 6 to 8 cups.
- -Once completed, I covered and cooked over low high heat for approximately 120 minutes, then I reduced to low and continue cooking for an additional 4 to 5 hours, or until beans were tender.
- -Following that, I removed the ham shanks or hocks, taking out all of the beef.
- -Following that, I returned the meat to the crockpot and added the brown sugar at this stage.
- -I found it extremely beneficial to drain around 1 cup of the juice before applying the brown sugar, depending on the thickness or thinness of the beans, and I mixed everything gently to combine.
- -And to conclude, I preferred to pour some into individual bowls for serving!
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