Navy bean w/ham-hock soup
- Course: Various soups and stews
- Yield:
Navy bean w/ham-hock soup ingredients
- 2 c dried navy beans
- 1⁄3 c onions, diced
- 1⁄2 c Carrots, diced
- 2 t garlic, chopped
- 1 smoked ham hock
- 2 T margarine; melted
- 10 1⁄2 c chicken or vegetable stock
- 1⁄4 t Cayenne pepper
- 1⁄4 t Black pepper
- 1⁄2 t Paprika
- 1⁄2 t parsley flakes
- 1⁄4 t Tabasco sauce
- Salt to taste
- Roux (optional), made from 3 tablespoons flour and 2 tablespoons butter stirred until well mixed
Cooking Navy bean w/ham-hock soup
1. Rinse beans well.
2. Soak overnight in cold water.
3. The next day, saute onion, carrots, garlic and ham hock in margarine for about 5 minutes.
4. Add drained beans and chicken or vegetable stock.
5. Bring to a boil, then lower heat and let simmer until beans are tender, approximately 1 to 2 hours.
6. If more liquid is needed, add more water or stock.
7. Caution: do not add too much liquid.
8. Before finishing soup, add cayenne and black pepper, paprika, parsley, tabasco and salt, to taste.
9. If a smoother texture is desired, thicken with roux.
10. Approximate values per serving: 229 calories, 6g fat, 17mg cholesterol, 24g carbohydrates, 716mg sodium, 26 percent calories from fat. This is served at crackers & company cafe at 535 w. Iron ave. , in mesa, arizona.
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