Staying with the bean theme, we made ham and bean soup for dinner. Ham and bean soup has always been one of my favorite comfort meals.
My original intention was to make black-eyed pea soup for an pre-New Year’s Day good luck meal, but I couldn’t find any locally grown black-eyed peas, and opted for the Yankee version instead. We used our recently purchased Rancho Gordo Yellow Eye beans, but you can use any white bean. If you are trying to use local beans, Azure Standard carries several regionally grown white beans including their organic navy beans. (Incidentally, they also carry black eyed peas that are grown in Moses Lake, WA)
The recipe couldn’t be any easier (and it is really good). I started the soaking process in the morning and stopped by Long’s to pick up a ham hock this afternoon. Again, I used Rancho Gordo’s Senate Bean Soup recipe that can be found in their new Heirloom Beans cookbook.
Ham and Bean Soup, adapted from Senate Bean Soup recipe in Heirloom Beans
Serves about 8
1 lb Yellow Eye beans (or other white beans), soaked and drained
2 lb ham hock, cut into 4 pieces
8 cups water
2 bay leaves
1 medium yellow onion, chopped
8 celery stalks with leaves, chopped
4 garlic cloves, finely chopped
1/2 cup chopped flat leaf parsley, plus more for garnish
Salt & pepper
In a dutch oven or soup pot, combine beans, water, ham hock, and bay leaves. Bring to a boil and turn down heat to a simmer. Simmer for about 1 hour.
Add the onion, celery, garlic, 1/2 cup parsley, and salt and pepper to taste. Continue to simmer for about another hour. Traditionally, ham and bean soup is cooked until the beans begin breaking down, but you can see from our picture that we didn’t cook it that long and it was still delicious. Remove ham hock and allow to cool long enough to handle. Shred ham meat and add back to the soup. Serve with a sprinkle of parsley.
Other bean recipes and posts on this site: