Bean and Ham Hock Soup is a hearty and comforting dish perfect for chilly days. This classic soup combines the earthy flavor of Northern beans with the rich, savory taste of ham hocks, creating a satisfying meal that warms you from the inside out. In this post, we’ll guide you through the recipe, offer tips for variations, and suggest ways to adapt it to your dietary needs.
Why You’ll Love This Recipe:
- Delicious and Hearty: This soup is packed with flavor from the ham hocks and the beans, making it a filling and satisfying meal.
- Simple Ingredients: Made with pantry staples and a few fresh items, it’s easy to throw together.
- Perfect for Busy Weeknights: Use a slow cooker to have dinner ready when you get home.
- Versatile: Easily adaptable to different tastes and dietary needs.
- Great for Meal Prep: Makes excellent leftovers that can be stored and reheated.
Ingredients:
- 1 medium package of dried Northern beans (16 ounces)
- 3 to 4 meaty ham hock shanks or a meaty ham bone
- 1 small white onion, diced
- Enough water to cover the beans
- Salt and pepper, to taste
- 1/3 cup of light brown sugar
Kitchen Equipment Needed:
- Slow cooker (crockpot)
- Large mixing bowl
- Colander or strainer
- Cutting board
- Sharp knife
- Measuring cups and spoons
Directions:
Preheat and Prepare:
- Sort and Clean Beans: Begin by sorting through the beans to remove any pebbles or debris. Rinse them thoroughly under cold water using a colander.
Main Cooking Steps:
- Combine Ingredients: In your crockpot, combine the rinsed beans, diced onion, and ham hocks (or ham bone). Add enough water to cover the beans by about 2 inches.
- Season and Sweeten: Add salt, pepper, and light brown sugar to the crockpot. Stir gently to combine.
- Cook: Cover the crockpot and cook on low for 8-10 hours or on high for 4-5 hours, until the beans are tender and the ham is falling off the bone.
Final Steps:
- Finishing Touches: Once cooked, remove the ham hocks from the crockpot. Shred the meat, discarding any fat or bones, and return the meat to the soup. Stir to combine.
- Serve: Ladle the soup into bowls and serve hot. Optionally, garnish with fresh herbs or a splash of vinegar for added flavor.
Tips and Variations:
- Ingredient Substitutions: Use smoked turkey legs instead of ham hocks for a different flavor. Substitute brown sugar with honey or maple syrup.
- Cooking Method Alternatives: You can also make this soup on the stovetop or in an Instant Pot for a quicker cooking time.
- Dietary Modifications: Make it vegan by omitting the ham hocks and adding smoked paprika and additional vegetables for depth of flavor.
Storing Leftovers:
- Storage: Allow the soup to cool completely before transferring it to airtight containers. Store in the refrigerator for up to 5 days.
- Reheating: Reheat on the stovetop over medium heat, stirring occasionally, until warmed through. You can also microwave individual portions.
- Freezing: This soup freezes well. Store in freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight before reheating.
Food and Drink Pairings:
- Side Dishes: Serve with a crusty bread, cornbread, or a simple green salad.
- Suitable Drinks: Pair with a robust red wine, a cold beer, or a sparkling water with a slice of lemon.
Frequently Asked Questions:
- Can I freeze the leftovers? Yes, this soup freezes very well. Make sure to store in airtight containers.
- How do I know when it’s done? The soup is ready when the beans are tender and the ham is falling off the bone.
- What can I substitute for ham hocks? Smoked turkey legs or even a ham bone from a holiday ham work well.
Call to Action:
Give this Bean and Ham Hock Soup recipe a try for a comforting and flavorful meal that’s perfect for any night of the week. Share your results and variations in the comments below, and don’t forget to tag us on social media with your delicious creations!