Recipe By Karen From
Colorado /food.com
Image Credit : Peter J/food.com
bag dry beans (my favorite is a 15 bean mix)
4 -6 ham hocks
1 large onion, chopped
6 cloves garlic, minced (more if desired)
1 large bay leaf
1 tablespoon oregano
1 teaspoon pepper
Salt
DIRECTIONS
Wash beans and remove all gravel and such.
Place beans, ham hocks, onions and garlic in a large dutch
oven filled with water.
Add spices.
Bring to boil.
Simmer on med-low heat for 4 to 5 hours, adding more water
as needed.
Remove hamhocks when they are tender and falling apart;
allow to cool so they can be handled.
Remove meat from ham hocks (discarding fat and bones) and
return to the soup.
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