bout 1lb of a smoked Ham Hock to the recipe above.
However, prior
Remove skin from smoked ham hocks.
In a large soup pot, heat oil
Place the dried beans in a mixing bowl, cover them with water and let soak overnight.
Drain; turn into a large soup pot and re-cover with water.
Add the smoked ham hock and simmer slowly for about 4 hours until beans are cooked tender.
Add salt and pepper to taste.
Just before serving, bruise the beans with a large spoon or ladle, enough to cloud the soup.
Serves 6.
Put smoked ham hock, beans, and liquid together in large saucepan.
Turn heat on to medium high.
Add onions.
Bring mixture to a boil.
Turn heat down to medium low and cover with tilted lid to only cover partially.
Cook, stirring occasionally until beans are very soft and meat is falling apart at least one hour.
Turn off heat.
Remove meat and chop it up if desired and return to pot.
Serve with cornbread.
Yummy!
Cover beans in water and soak overnight.
Drain and re-cover with water.
Add a smoked ham hock and simmer slowly 4 hours or until beans are tender.
Add salt and pepper to taste.
Place the ham hock, cloves, bay leaves and peppercorns
Break up the chard, cut up the ham hock, quarter the onion, and add everything to boiling water.
Reduce heat, and simmer for an hour, adding more water as necessary. If desired, add more vinegar.
Break up meat on hamhock further, remove bone. Serve hot. Leftovers may be microwaved.
or fat saved from a smoked ham, and cook it on a
Rince, drain, and pick over beans.
Place beans in an 8 quart pot with water, salt, ham hock, and bouquet garni.
Bring to boil, reduce heat and simmer covered for 3 hours.
Add tomatoes, onions, celery, garlic, and green pepper to pot.
Bring back to a boil, reduce heat and simmer covered for 1 1/2 hours.
Add black pepper to taste, sausage, and chicken and simmer uncovered for 40 minutes.
Remove ham hock, disguard bones and skin, and return meat to pot.
Remove bouquet garni before serving.
OR 8 HOURS.
REMOVE HAM HOCK.
CUT OFF USEABLE MEAT
br>Remove the ham hock or bone from the soup; chop any meat
s well flavoured.
Remove ham hock and stir in lemon juice
In large pot add 1 tsp of olive oil - bring to medium high heat and add onion, celery, garlic and carrots - cook till onions become clear. Add beans and allow to cook for 5 minutes stirring frequently.
Add ham hock or bone and cover with water. Bring to a boil add salt, pepper, thyme and bay leaves. Cook till beans are tender. Approximately 2 - 3 hours.
Add ham meat, parsley and tomatoes (optional). Allow 30 minutes to reduce and serve.
our.
Then continue with recipe.
Drain beans and measure
ith water in a large soup pot, bring to a boil
low cooker, combine potatoes, onion, ham hock, dill weed, lemon peel, white
Combine all ingredients in a 4-quart microwave casserole. Cover.
Use Cook cycle and cook 70 to 80 minutes or until peas are tender.
Remove ham hock from soup; cool until ham hock can be handled and meat cut from bone.
Add meat to soup.
Discard peppercorns and bay leaf.
Stir.
Use Cook cycle and cook 5 minutes or until heated through.
arlic, parsley, and pepperoni. Add ham hock, tomatoes, (coarsely chopped, with liquid
roth, lentils, split peas, potato, ham hock, celery, thyme and bay leaf
ith beef broth, chicken broth, ham hock, onion, carrot, parsley, garlic and