email this pageIngredients
1 pound dried navy (pea) beans, rinsed and picked over
1 smoked ham hock (about 3/4 pound)
2 1/2 quarts water
1 tablespoon butter
1 small onion, chopped
1 teaspoon salt
1/4 teaspoon coarsely ground pepper
Instructions
1 smoked ham hock (about 3/4 pound)
2 1/2 quarts water
1 tablespoon butter
1 small onion, chopped
1 teaspoon salt
1/4 teaspoon coarsely ground pepper
1. Soak beans overnight in water.
2. Rinse and drain beans. Combine them in a large pot, ham hock and water. Cover and bring to a boil; reduce heat and simmer, partially covered, 1 1/2 hours or until beans are tender. Stir occasionally and add more water as necessary.
3. Remove ham hock; when cool, remove and discard skin, bone and fat. Cut meat into small pieces and return to soup.
4. In a medium skillet, melt butter. Add onion and sauté until lightly browned. Add onion, salt and pepper to soup and stir, pressing down with the back of a large spoon to break up some of the beans and thicken soup. Serves 6.
Recipe by Jean Kressy.
Nutritional Information
2. Rinse and drain beans. Combine them in a large pot, ham hock and water. Cover and bring to a boil; reduce heat and simmer, partially covered, 1 1/2 hours or until beans are tender. Stir occasionally and add more water as necessary.
3. Remove ham hock; when cool, remove and discard skin, bone and fat. Cut meat into small pieces and return to soup.
4. In a medium skillet, melt butter. Add onion and sauté until lightly browned. Add onion, salt and pepper to soup and stir, pressing down with the back of a large spoon to break up some of the beans and thicken soup. Serves 6.
Recipe by Jean Kressy.
Per serving: 340 calories, 7g fat, 23g prot., 48g carbs, 19g fiber, 420mg sodium.
