Hearty, warming ham and bean soup with hot homemade cornbread - a perfect winter meal.
Author: Linda's Kitchen Table
Recipe type: Soup, Main Dish
Cuisine: American
Serves: 6-8
Ingredients
1 pound of dried pinto beans, or use great northern, red beans, or a 13-bean mix
1 large smoked ham hock
1 large onion, chopped ¼" dice
3 large carrots, chopped ¼" dice
3 stalks of celery, chopped ¼" dice
1 jalapeno pepper, fine dice
2 cloves garlic, fine dice
1-2 cups chicken stock or water
1 teaspoon salt
½ teaspoon coarsely ground black pepper
Instructions
The night before, put the dried beans in a strainer and thoroughly rinse. Pour the beans into a large mixing bowl, and cover with water. Soak the beans overnight.
In the morning our when you're ready to make the soup, drain the beans, and thoroughly rinse them again.
Put the beans in a 5-qt dutch oven. Add the ham hock. Add just enough water so that the ham hock is submerged.
Over medium-high heat, bring the liquid to a boil. Reduce to a gentle simmer. After a few minutes, foam will begin to appear floating on top of the liquid. With a large spoon, skim off the foam and discard.
Put the lid on the pot. Make sure the liquid gently simmers and does not boil. Boiling will make beans soft on the outside and hard in the middle.
Cook for two hours, stirring occasionally to make sure nothing sticks on the bottom of the pot.
Remove the lid. Add the vegetables, garlic, salt and pepper.
Add 1-2 cups of chicken stock, depending on how thick or thin you like your soup.
Cook for another one to two hours, again stirring occasionally.