Ham Hock & White Beans
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Here is the recipe:
1 pound dried Great Northern Beans or Navy Beans
1 tablespoon extra virgin olive oil
1/2 cup yellow onion, chopped
2 garlic cloves, peeled and minced
7 cups homemade or quality low-sodium chicken or turkey stock
1 smoked ham hock
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 tablespoon fresh oregano, chopped
1 tablespoon fresh parsley, chopped
--Rinse and sort beans to remove any debris.
--In a large pot or dutch oven, heat oil over medium-low heat. Add onion, garlic and a pinch of salt; saute until the onions are soft and translucent, about 5 minutes.
--Strain the water from the soaked beans.
--To the onions add stock, ham hock, salt, and pepper and bring to a boil over high heat. Once boiling, reduce heat to a simmer and cover. Simmer for 30 minutes then add beans and continue to simmer for 1 1/2 to 2 hours uncovered until the beans are tender. 5 minutes before the beans are finished, add the oregano and parsley and stir. Remove the ham off of the ham hock, chop, and return to the soup, if desired. Taste and add any additional salt and pepper if needed. Serve warm.
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OLD SCHOOL BUTTER BEAN SOUP WITH SMOKED HAM HOCKS AND TURKEY WINGS
This is a very hearty soup that’s awesome for the fall and winter time
It very filling and comforting
You can actually use what ever beans you desire and like in this recipe
Also choose your favorite meats too
I love ham hocks and turkey wings in my soups
I think they work so well together
The flavor of the turkey combined with the juiciness of the ham hocks make the soup flavor explode
Enjoy this soup with cornbread,crackers or crusty French bread
RECIPE:
1# Smoked turkey wings
2# Smoked ham hocks
1# large diced carrots
1# large diced celery
1# large diced onions
2 tbls chopped garlic
1# white butter beans(Lima beans)
4 quarts chicken stock
salt and black pepper
place turkey and ham hocks in large pot and cover completely with water
let simmer until meat is tender(takes about 2 hours) adding more water as necessary
Remove meat from pot( and pick meat off of the bones)
Add beans and veggies to pot and simmer until tender(takes about 1-1/2 hours)adding more liquid as needed
Add turkey and ham hocks back to pot and cook an additionally 15 minutes
season with salt and black pepper to your taste
ENJOY WITH HOT SAUCE AND CORNBREAD
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OLD SCHOOL SOUL FOOD
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Homemade Bean Soup - Northern Beans with Ham Hocks - Bean Soup Recipe
Print full recipe -
The Wolfe Pit makes a Hearty Pot of Great Northern Beans with Ham Hocks
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Navy Bean Soup Recipe | Ham and Bean Soup
Navy Bean Soup Recipe | Ham and Bean Soup - This is a easy to make and follow video recipe for Navy Bean Soup Recipe.
Navy Bean Soup Ingredients
1 Ham Bone
1 lb. - 3 lb.Ham Shank or Smoked Turkey Leg
16 ounces Dried Navy Beans
8 cups Chicken Stock (33% less sodium)
1 medium Yellow Onion
2 Celery Stalks
2 Garlic Cloves
1 tsp Dried Parsley
1 tsp Dried Thyme
1 tsp Black Pepper
1.2 tsp Liquid Smoke (optional)
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EASY 13-BEAN SOUP with Smoked Pork | Instant Pot Recipe
In today’s video Jill shows you how to cook 13 Bean Soup. It’s a versatile soup. You can reduce the ingredients if you want to make a smaller pot. But, make the whole pot and freeze some of it for future use. It freezes beautifully!
Recipe – 13 Bean Soup with Smoked Pork
1 pound 13 bean soup combination (not with spice packet, just the beans)
1 onion diced
3 cloves garlic minced
3-4 carrots, sliced
3 ribs celery, chopped
2-3 bay leaves
1 small can chopped jalapeno peppers, drained and rinsed
Salt & Pepper to taste. (Suggestion: add salt at serving time)
Approximately 2 cups chopped meat. I used pre-cooked smoked pork shank. You could use chicken, sausage, or leave meat out completely.
7 1/2 cups vegetable broth, chicken stock, or water. (I would not suggest beef stock)
NOTE: I added half of the meat to the pot at cooking time, then added the remainder after the soup was done cooking.
Instructions:
Sort and rinse beans. Soaking is not necessary.
Add all ingredients, including broth, to your instant pot/pressure cooker.
Close the lid, making sure the pot lid is in the “sealed” position.
Turn the pot onto “Manual” setting, and set the time for 50 minutes.
Once cooked, use Natural Release to release pressure from the pot.
Before serving, add the remaining two cups of meat. Cook for addition 10-15 minutes to heat up meat. Serve!
The soup will thicken once cooled. If needed you can add a little water when reheating.
NOTES: You can use a slow cooker or cook on stove top.
Just add all of the ingredients to the stovetop pot or slow cooker
SLOW COOKER: Cook on low setting for approximately six hours or until beans are tender.
STOVETOP: Bring to a boil, reduce heat. Partially cover with lid, and cook for approximately two hours or until beans are tender. Stir occasionally.
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Brazilian Feijoada - Black Bean & Pork Stew Recipe
Learn how to make a Brazilian Feijoada recipe! Go to for the ingredient amounts, more information, and over 780 more video recipes! I hope you enjoy this easy Brazilian Feijoada recipe!