On Thu, 03 Feb 2011 19:12:16 -0800, sf arranged
random neurons and said:
Bill's favorite bean soup calls for white beans:
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White Bean And Ham Hock Soup
soups and stews
1 lb dried small white beans
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
** Exported from Now You're Cooking! v5.83 **
Terry "Squeaks" Pulliam Burd
--
"If the soup had been as warm as the wine,
if the wine had been as old as the turkey,
and if the turkey had had a breast like the maid,
it would have been a swell dinner." Duncan Hines
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