WHITE BEAN AND HAM HOCK SOUP

 

Yummy soup for a cold day. You will enjoy this simple-to-make soup.

 

Medium-sized package. 16-ounce dry Northern beans

3 to 4 Meaty-ham hock shanks, perhaps a meaty ham bone

1 small white onion, chopped

There should be enough water to cover the beans.

1/3 cup light brown sugar, salt, and pepper to taste

 

The first thing sifts the beans for stones, and then I washed them in cold water.

In the crockpot, put the rinsed beans, onion, sea salt, and pepper, as well as the ham, shanks hocks, or ham, previously sliced into big bits.

 

Then, pour in enough water to cover the beans by about 2 inches. This recipe should give 6 to 8 cups. Once done, cover and simmer for roughly 120 minutes at low-high heat, then lower to low and continue cooking for an additional 4 to 5 hours, or until beans were soft.

After that, remove the ham shanks or hocks, removing all of the meat.

Then, return the meat to the crockpot and add the brown sugar at this point. Depending on the thickness or thinness of the beans, drain about 1 cup of the liquid before adding the brown sugar, and gently incorporate everything.