Smoked Pork & Bean Soup

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.