Beans Cooked with Ham Hocks

There are few things as satisfying as good beans and ham hocks recipe. The rich, smoky flavor of the ham hocks combined with the creamy beans is simply heaven on a plate.

INGREDIENTS:

1 lb. Great Northern beans

2 Liters of water

2 lbs. Smoked ham hocks

2 tsp. Herbs de provence

1 Tbsp. Olive oil

1 C. Chopped onion

1 C. Chopped celery

⅔ C. Chopped carrots

2 tsp. Minced garlic

Salt and pepper to taste

Parsley to garnish

DIRECTIONS:

Fit a pot with water and bring to a boil. Remove the pot from the heat, pour in the beans and soak for 2 hours.

Add 2 liters of water to a large pot along with the ham hocks and herbs de provence. Bring to a boil, reduce to a simmer, cover and cook for 1 hour.

Saute the onions, celery and carrots in the olive oil in a skillet over medium heat until softened.

Add the vegetables and drained beans to the ham hock broth. Bring to a boil and simmer covered for 40 minutes.

Remove the ham hocks, cut off any meat there may be, and return the meat to the pot. Discard the rest of the ham hock.

Serve with salt and pepper to taste as well as parsley for garnish.

Nutrition