Ham Hocks and Beans

In the last couple shares, we have received beans and ham hocks. Given how cold it has been this week, I decided it was time to make some bean soup. I will admit that sometimes I am a lazy cook. I don't use dried beans often because of the time it takes to cook them. In the end, I always wonder why I have such an aversion to making them because they are so much better than canned. Making good bean soup takes a couple days to do right, and it tastes better after it has sat a while, so patience is needed. I promise, in the end, it is so worth the wait!

 Bean with Ham Soup 

 Make stock:

•  1 1-lb ham hock*
•  1/2 1b ham, cut in chunks
•  1 large sweet onion*, quartered
•  3 medium carrots *, cut into 2" pieces
•  1 small bunch greens*

 Place all ingredients in Crockpot. Add 5 cups water. Cover and cook overnight on HIGH. In the morning, remove and discard vegetables. Remove ham hock and ham pieces; cool, shred and set aside. Cool remaining stock and skim fat.

Note: Using ham and/or a ham hock to make stock gives rich flavor, but remember that they are salty, so you should not need to salt your stock.

 Cook beans:

•  1-1/2 lb dried beans*
•  water

 In a colander, sort beans to remove stories and debris. Rinse well and place in a large bowl. Cover with water to 2" above beans. Soak overnight. In morning, drain beans and discard soaking water. Rinse beans, drain and put in a large Dutch oven. Cover with cold water to 2" above beans. Cover and bring to a boil. Reduce heat to simmer and cook 60-90 minutes or until beans are cooked. Drain and discard cooking liquid.

 Note: Different beans take different times to cook. Make sure you test frequently so as to not overcook. Beans are done when they can easily be squished between your fingers or with a fork. Also it is important to cook at a simmer as boiling will disrupt the beans. 

Making soup:    

• shredded ham from stock*
• Ham stock*
• cooked beans*
• additional stock (chicken, vegetable, etc)*, as needed
• 3 sprigs fresh thyme (or 1 tsp dry) 
• 1Tbsp dry marjoram
• 1 bay leaf 
• fresh ground pepper, to taste

Combine all ingredients in Crockpot. Cover and cook on LOW for 4-6 hours. Taste and adjust seasonings. Serve with a nice cornbread.    

Note: If you've ever made bean soup, you know that it tastes better the next day, so make a big batch to enjoy through the week! 

*CSA ingredients