Bean and ham

Bean and Ham Hock Soup:

Ingredients:

1 pound dried white beans (navy, cannellini, or great northern beans)

2 smoked ham hocks

8 cups water or chicken broth

1 medium onion, diced

2 carrots, diced

2 celery stalks, diced

3 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon black pepper (or to taste)

1 bay leaf

½ teaspoon smoked paprika (optional, for extra smokiness)

Salt (to taste, added later)

1 tablespoon olive oil or butter (optional, for sautéing)

Instructions:

1. Prepare the Beans:

Rinse the beans under cold water and remove any debris.

For a quick soak, place them in a pot, cover with water, bring to a boil for 2 minutes, then remove from heat and let sit for 1 hour. Drain and rinse.

Alternatively, soak them overnight in cold water, then drain before cooking.

2. Sauté the Aromatics (Optional for Extra Flavor):

In a large pot or Dutch oven, heat olive oil or butter over medium heat.

Sauté onions, carrots, and celery until softened (about 5 minutes).

Add garlic and cook for another 30 seconds.

3. Cook the Soup:

Add the drained beans, ham hocks, water or broth, thyme, black pepper, bay leaf, and smoked paprika (if using).

Bring to a gentle boil, then reduce heat to low and simmer, uncovered, for 2 to 3 hours or until the beans are tender and the ham hocks are falling apart. Stir occasionally.

4. Shred the Ham:

Remove the ham hocks and let them cool slightly.

Shred the meat off the bones and discard any excess fat or skin.

Return the shredded ham to the pot.

5. Season to Taste:

Remove the bay leaf.

Taste and add salt if needed (ham hocks are naturally salty, so wait until the end to adjust).

6. Serve:

Ladle into bowls and enjoy! Serve with cornbread or crusty bread for a comforting meal.