Directions. Soak Beans: Place dried beans in a bowl, cover with water by 3 inches, and soak overnight (or up to 24 hours).Drain and rinse when ready. Sauté Aromatics: In a large 6-quart pot, heat ...

Make the ham hock stock: Bring 3 quarts water, chicken stock, ham hocks, carrots, celery, onions, bay leaves, parsley, thyme, and peppercorns to a simmer in a large Dutch oven over medium-high ...

Drain the soaked beans and discard the water. Place the beans, ham hocks, chicken broth, and bay leaf in a soup pot; do not add salt at this stage. Bring to a boil and simmer for about 1 hour ...

Mon, 23 Sep 2024 03:58:51 GMT (1727063931496) Story, non-I.S. - News3 v1.0.0 (common) 31b7af592d3a3fe8a54e117c093155f2b0ca5568 ...

Beans: 1 lb dry white beans (cannellini is what I prefer, but great northern work as well) ... Throw in the ham hocks, bay leaves, rosemary and any vegetable trimmings.

Red kidney beans can be used in the place of white beans. You can also make this soup by using leftover red Prep Time: 3 Hours Yields: 12 Servings Comment: A bean stew is an excellent source of ...

If the beans become too thick and dry, add more water, about 1/4 cup at a time. Remove from the heat and with the back of a heavy spoon, mash about 1/4 of the beans against the side of the pot.