Smoked Pork & Bean Soup
Yield
6 servingsPrep
10 minCook
20 minReady
8 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
pink beans
dried |
* |
| 6 | pound |
ham hock
cut in 1 inch pieces |
*
|
| 1 | medium |
yellow onion
chopped |
|
| 1 ½ | teaspoons |
paprika
|
|
| 2 | quarts |
beef stock
prefer veal stock if possible |
*
|
| 2 | teaspoons |
lard
freshly rendered, or oil |
|
| 4 | cloves |
garlic
thinly sliced |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
pink beans
dried |
* |
| 2.7 | kg |
ham hock
cut in 1 inch pieces |
*
|
| 1 | medium |
yellow onion
chopped |
|
| 7.5 | ml |
paprika
|
|
| 2 | quarts |
beef stock
prefer veal stock if possible |
*
|
| 1E+1 | ml |
lard
freshly rendered, or oil |
|
| 4 | cloves |
garlic
thinly sliced |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Soak the beans overnight in about 4 cups of water.
Drain the beans and place in a 6 quart pot along with all other ingredients except the lard/oil, garlic, salt and pepper.
Cover and simmer until the hocks are tender.
Strain the hocks from the pot and cool.
Remove the meat and discard the bones.
Remove ¼ of the beans and purée with 1 cup of the cooking liquid.
Return to the pot.
Chop the deboned meat and add to the pot.
Stir all together and return the soup to a simmer.
Heat a small frying pan; add the lard/oil and sauté the garlic for a moment.
Add the garlic to the pot along with salt and pepper to taste.
