On Nov 22, 9:46 pm, JonL > wrote:
> My 15 bean soup is already done, last night. Didn't notice till it was
> too late, it didn't include the ham flavor pack. Then I couldn't find
> the usual country ham, so today I settled for for ham hocks. They're
> pale-looking, so I assume they're not smoked. Just guessing, decided to
> simmer them till I think they're done.
>
> Don't think just adding the hocks will help the flavor much....can I use
> the water the hocks boiled in...?? Couldn't find anything resembling ham
> flavoring at 3 stores.
>
> any ideas welcomed
> <Jon K>

I like your thee stores. "Ham flavoring"? Yuk. You are not
"settling" for the hocks, it's an upgrade.

What else did you do? Just boil that tube of beans?

Not too late. Yes, save the hock water. Simmer it down, reduce it a
bunch. Strip the meat, crack the bones if you can, add them to the
stock. Throw in some carrotonioncelerygarlic as long as you are
there. If you don't have to eat this tonight, cool the broth., skim
off most of the fat.

The hocks are gonna make your soup into aspic (jelly). More liquid.
How do you feel about tomato juice?

Herbs and spices would have been better earlier, but you can still add
some of your favorites. And there is always salt, pepper, hotsauce,
lemonjuice/vinegar up to or at table.

Or maybe, let the beans be relatively bland this time and make some
kick-ass over-spiced jalepeno garlic cheese cornbread to go with.

Good luck.