bulka wrote:
> 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.

Thanx loads! Got the water reduced by at least 50%. Kinda
cloudy-looking, guess I'll try some in one bowl. I already cooked the
beans with carrots, celery, onion, garlic and tom juice. Still had no
flavor. Like that cornbread idea, too.