On Fri, 02 Oct 2009 18:48:49 -0600, Arri London >
fired up random neurons and synapses to opine:

>
>
>Kswck wrote:
>>
>> Your favorite recipe?
>
>Any form of bean soup: white beans or lentils or peas etc.
>
>Usually cooked with the usual soup vegs, such as carrot, onion, celery
>etc. Smoked meat/bones when we have any.

I have a lovely pot of navy bean soup in the cooker as I keyboard
this. I had a wonderful Honeybaked Ham bone that I started it with,
along with a couple of smoked ham hocks. The DH loves broth-based
soups of all stripes, but the navy bean soup is his favorite. I prefer
a long cooked broth, so I let the ham bone and hocks simmer in the
crockpot all day. Since the DH is observing a low fat diet, I chilled
the broth overnight and skimmed off the fat the next morning before
putting it back in the crockpot. I sauteed the thyme, onions and
garlic in a very small quantity of olive oil, then chucked it in the
crockpot along with the chicken broth.

@@@@@ Now You're Cooking! Export Format

White Bean And Ham Hock Soup

soups and stews

1 lb dried small white beans such as navy or great northern
1 lb smoked ham hocks
1/4 cup bacon drippings (from 1/2lb bacon); or olive oil
2 cups chopped onion
2 tablespoons minced garlic
4 fresh thyme sprigs
8 cups chicken broth

Soak beans in cold water to cover overnight (8 hours). Drain and rinse
well.

Simmer ham hocks in 6 cups water in a 3-quart saucepan, partially
covered, skimming foam as necessary, 1 hour. Reserve 4 cups cooking
liquid and drain ham hocks. Heat bacon drippings in an 8-quart heavy
pot over moderate heat until hot but not smoking, then cook onion and
garlic, stirring, until softened. Add thyme and cook, stirring, 1
minute. Add soaked beans, broth, ham hocks, and reserved cooking
liquid and simmer, covered, stirring occasionally, until beans are
tender, about 1 hour. Remove ham hocks and shred meat.

(1# diced tomatoes can be added.)

Contributor: Gourmet November 2000

Yield: 12 servings.

Preparation Time: 1 hr

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

- Duncan Hines

To reply, replace "meatloaf" with "cox"

On Sat, 03 Oct 2009 18:34:48 -0700, Terry Pulliam Burd
> wrote:

>On Fri, 02 Oct 2009 18:48:49 -0600, Arri London >
>fired up random neurons and synapses to opine:
>
>>
>>
>>Kswck wrote:
>>>
>>> Your favorite recipe?
>>
>>Any form of bean soup: white beans or lentils or peas etc.
>>
>>Usually cooked with the usual soup vegs, such as carrot, onion, celery
>>etc. Smoked meat/bones when we have any.
>
>I have a lovely pot of navy bean soup in the cooker as I keyboard
>this. I had a wonderful Honeybaked Ham bone that I started it with,
>along with a couple of smoked ham hocks. The DH loves broth-based
>soups of all stripes, but the navy bean soup is his favorite. I prefer
>a long cooked broth, so I let the ham bone and hocks simmer in the
>crockpot all day. Since the DH is observing a low fat diet, I chilled
>the broth overnight and skimmed off the fat the next morning before
>putting it back in the crockpot. I sauteed the thyme, onions and
>garlic in a very small quantity of olive oil, then chucked it in the
>crockpot along with the chicken broth.
>
>@@@@@ Now You're Cooking! Export Format
>
>White Bean And Ham Hock Soup
>
snippage

Yummie that's a keeper.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 09/27

Terry Pulliam Burd wrote:
>
> On Fri, 02 Oct 2009 18:48:49 -0600, Arri London >
> fired up random neurons and synapses to opine:
>
> >
> >
> >Kswck wrote:
> >>
> >> Your favorite recipe?
> >
> >Any form of bean soup: white beans or lentils or peas etc.
> >
> >Usually cooked with the usual soup vegs, such as carrot, onion, celery
> >etc. Smoked meat/bones when we have any.
>
> I have a lovely pot of navy bean soup in the cooker as I keyboard
> this. I had a wonderful Honeybaked Ham bone that I started it with,
> along with a couple of smoked ham hocks. The DH loves broth-based
> soups of all stripes, but the navy bean soup is his favorite. I prefer
> a long cooked broth, so I let the ham bone and hocks simmer in the
> crockpot all day. Since the DH is observing a low fat diet, I chilled
> the broth overnight and skimmed off the fat the next morning before
> putting it back in the crockpot. I sauteed the thyme, onions and
> garlic in a very small quantity of olive oil, then chucked it in the
> crockpot along with the chicken broth.


LOL made a navy bean soup over the weekend. We had a half ham hock (not
smoked) which cooked along with the beans. Some vegetables added towards
the end of cooking as well as more garlic. Came out nice. Dressed it wth
some olive oil and more black pepper at the table. Glass of wine to go
with





>
> @@@@@ Now You're Cooking! Export Format
>
> White Bean And Ham Hock Soup
>
> soups and stews
>
> 1 lb dried small white beans such as navy or great northern
> 1 lb smoked ham hocks
> 1/4 cup bacon drippings (from 1/2lb bacon); or olive oil
> 2 cups chopped onion
> 2 tablespoons minced garlic
> 4 fresh thyme sprigs
> 8 cups chicken broth
>
> Soak beans in cold water to cover overnight (8 hours). Drain and rinse
> well.
>
> Simmer ham hocks in 6 cups water in a 3-quart saucepan, partially
> covered, skimming foam as necessary, 1 hour. Reserve 4 cups cooking
> liquid and drain ham hocks. Heat bacon drippings in an 8-quart heavy
> pot over moderate heat until hot but not smoking, then cook onion and
> garlic, stirring, until softened. Add thyme and cook, stirring, 1
> minute. Add soaked beans, broth, ham hocks, and reserved cooking
> liquid and simmer, covered, stirring occasionally, until beans are
> tender, about 1 hour. Remove ham hocks and shred meat.
>
> (1# diced tomatoes can be added.)
>
> Contributor: Gourmet November 2000
>
> Yield: 12 servings.
>
> Preparation Time: 1 hr
>
> Terry "Squeaks" Pulliam Burd
>
> --
>
> "If the soup had been as hot as the claret, if the claret had been as
> old as the bird, and if the bird's breasts had been as full as the
> waitress's, it would have been a very good dinner."
>
> - Duncan Hines
>
> To reply, replace "meatloaf" with "cox"