That White Bean and Ham Hock Soup sounds like a classic comfort dish! I’d definitely say eat. The combination of hearty beans and flavorful ham hock makes for a rich, savory soup, perfect for cooler weather.
Instructions:
1. Soak the beans:
Rinse the Northern beans under cold water and remove any debris. Soak the beans overnight, or use the quick-soak method by boiling them for 2 minutes, then removing from heat and letting them soak for 1 hour. Drain and rinse.
2. Prepare the soup:
In a large pot, combine the ham hocks (or meaty ham bone) with the diced onion.
Cover with water, about 8-10 cups, depending on how thick you like your soup.
Bring to a boil, then reduce heat and let it simmer for 1 to 1.5 hours to allow the ham hocks to release their flavor. You can skim off any foam that rises to the surface.
3. Add beans:
Add the soaked and drained beans to the pot.
Continue simmering for 1 to 1.5 hours, or until the beans are tender and the ham hocks are falling apart.
4. Finishing touches:
Remove the ham hocks, shred the meat, and discard the bones.
Return the meat to the soup and stir.
Season with salt and pepper to taste. Some people also add carrots or garlic for more flavor.
Serve it up with a side of crusty bread, and you’ve got a delicious, hearty meal!
