When the weather becomes chilly and you just want to keep snug and warm, the best thing to do is cook a huge pot of hearty soup. On days like this, nothing beats our ham and white bean soup. (Maybe some fluffy woolen slippers, but you can’t eat them!)
Ingredients:
A medium package. Of dried Northern beans, I used the 16-ounces sizes.
3 to 4 Meaty-ham hock shank, sometimes, I used also meaty ham bone about.
1 small diced white Onion.
Enough water to cover the beans.
Salt & pepper, to taste
1/3 Cup.Of Light brown sugar.
DIRECTIONS:
-The first step I started with, was to sort the beans for pebbles, and then I cleaned them under cold water.
-In the crockpot, I combined the rinsed beans, with the onion, sea salt, and pepper, as well as the ham shanks hocks or ham, that I’ve chopped into large chunks before.
-After that, I added enough water to cover the beans by around 2 inches. This could yield approximately 6 to 8 cups.
-Once completed, I covered and cooked over low high heat for approximately 120 minutes, then I reduced to low and continue cooking for an additional 4 to 5 hours, or until beans were tender.
-Following that, I removed the ham shanks or hocks, taking out all of the beef.
-Following that, I returned the meat to the crockpot and added the brown sugar at this stage.
-I found it extremely beneficial to drain around 1 cup of the juice before applying the brown sugar, depending on the thickness or thinness of the beans, and I mixed everything gently to combine.
-And to conclude, I preferred to pour some into individual bowls for serving!
Recipe Card
WHITE BEAN AND HAM HOCK SOUP
When the weather becomes chilly and you just want to keep snug and warm, the best thing to do is cook a huge pot of hearty soup. On days like this, nothing beats our ham and white bean soup. (Maybe some fluffy woolen slippers, but you can’t eat them!)
- A medium package. Of dried Northern beans (I used the 16-ounces sizes.)
- 3 to 4 Meaty-ham hock shank (sometimes, I used also meaty ham bone about.)
- 1 small diced white Onion.
- Enough water to cover the beans.
- Salt & pepper (to taste)
- 1/3 Cup.Of Light brown sugar.
- -The first step I started with, was to sort the beans for pebbles, and then I cleaned them under cold water.
- -In the crockpot, I combined the rinsed beans, with the onion, sea salt, and pepper, as well as the ham shanks hocks or ham, that I’ve chopped into large chunks before.
- -After that, I added enough water to cover the beans by around 2 inches. This could yield approximately 6 to 8 cups.
- -Once completed, I covered and cooked over low high heat for approximately 120 minutes, then I reduced to low and continue cooking for an additional 4 to 5 hours, or until beans were tender.
- -Following that, I removed the ham shanks or hocks, taking out all of the beef.
- -Following that, I returned the meat to the crockpot and added the brown sugar at this stage.
- -I found it extremely beneficial to drain around 1 cup of the juice before applying the brown sugar, depending on the thickness or thinness of the beans, and I mixed everything gently to combine.
- -And to conclude, I preferred to pour some into individual bowls for serving!
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