INGREDIENTS:
4 ham hocks
3 tablespoons olive oil
1 small minced sweet onion
¼ cup chopped bell pepper
¼ cup chopped celery
¼ teaspoon dried oregano
½ teaspoon red pepper flakes
¼ cup dried thyme
3 bay leaves
5 garlic cloves, crushed and minced
1 pound Great Northern beans, rinsed and soaked overnight
8 cups chicken stock
1 teaspoon sea salt
¼ cup chopped parsley
½ cup chopped green onions
PREPARATION:
In a large cast iron stockpot,
bring olive oil up to a medium-high heat. Score the ham hocks and sauté them
along with onion, celery, bell pepper, red pepper flakes, oregano, thyme and
bay leaves for 5 minutes. Add garlic and sauté one minute more. Add chicken
stock and bring to a boil over high heat. Reduce heat to low and simmer for 1 ½
hours stirring every 20 minutes. Carefully stir in the pre-soaked beans so as
to not break the skin and simmer for another hour, until the ham hocks are
tender and beans are cooked. Add salt and simmer another 30 minutes or until
the meat on the ham hocks falls apart. Serve with a sprinkle of parsley and
green onion and corn bread. Enjoy, JW
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