Soak beans overnight.
Place ham hock and beans in large pot. Cover with water, add onions, celery, green pepper, salt and pepper.
Salt lightly as ham hock is very salty.
Bring to a boil, cook slowly at least 3 hours or until meat leaves bone and beans are tender.
Serve over cooked rice.
Makes 10 to 12 servings. Left over beans freeze well.
Put ham hock and beans in large pot.
Cover with water.
Season with salt, pepper and bay leaf.
Cook over low fire 4 to 5 hours, or until meat falls off bone and beans are done.
rain.
Pour beans into a large saucepan with ham hock. Cover with
Preparation Check the beans for stones.
Pour boiling water over beans and let stand
br>Add onions and cook over low heat for a few minutes
Heat oil in a large saucepan over medium heat. Cook onion, garlic and mixed herbs, stirring occasionally, for 10 mins, or until onions are tender. Increase heat to high, add carrot and celery and cook for 4-5 mins, or until mixture begins to brown. Add tomato puree, stock, beans and ham hock. Bring to a boil, reduce heat and simmer for 25-30 mins.
Remove ham hock. Shred meat and return to soup. Discard skin, bone and fat.
Add pasta and cook for 15 mins. Season to taste. Top with grated parmesan and serve with crusty bread.
cover and let sit for one hour, Drain and rinse beans and pot,
Place the beans and flour into a large bowl. Cover with plenty of cold water and soak for 8 hours.
Preheat the oven to 350\u00b0F. Rinse beans well and transfer to a casserole. Add the tomatoes, garlic, sage, ham hock and chorizo. Cover with a tight-fitting lid.
Bake for 3-4 hours, or until the beans are cooked through. Remove the chorizo, slice and return to the casserole. Serve with ciabatta bread.
celery and garlic for 1-2 mins. Add spices and cook for 30 seconds
FOR THE CASSOULET: In slow cooker stoneware, combine ham hock and beans.
In
In crockpot add cleaned beans, onions, garlic and ham hock.
Cover with water or chicken stock and cook on medium for 6 hours.
At about the half way point the meat should come off the ham hock, if not let it cook a little longer until you can. Remove the ham hock from beans and let cool.
Remove the layer of fat from the ham hock and shred the meat into bite size pieces and return to the crockpot.
When beans are done add salt and pepper to taste and skim as much fat off the beans as possible.
dd water, beans, ham hock (or bone) bay leaves, parsley, salt and cumin.
n bean bag for presoaking the beans.
Drain and rinse beans, sit aside
*NOTE: Can also substitute sausage for the bacon or ham hock. Portuguese linguica, Spanish
ace the red beans into a large container and cover with several
Place the water and ham hock in a pressure cooker, check
Add beans to slow cooker.
In a saute pan over med-high heat, add vegetable oil.
Add in onion, celery, and carrots; saute for about 10 minutes until lightly browned.
Transfer mixture to the slow cooker and add in chicken stock and ham hock.
Cover and cook on low for 5-7 hours.
Remove the ham hock and strip it of as much fat as you can; return the meat to the pot and cook for 1 hour, until the beans are very tender.
If needed, season to taste with salt and pepper.
Serve hot, garnished with parsley.
he beans in a large pot and cover with water. Add the ham hock and
oken beans or pebbles. Put the beans into a large bowl and add
Sort and wash beans; place in crockpot. Cover with water to 2 inches above beans; cover and let stand 8 hours or overnight. Drain beans.
Combine rest of ingredients.
Cook on high for 2 hours then lower the heat to low and cook for 4 hours (or cook for 8 hours on low).
Remove ham hock and let cool for 15 minutes. Remove the bay leaf. Take a stick blender and puree some or all of the soup. Chop the ham in bite size pieces and add back to the soup.
Taste for seasoning and correct at this point.