If you have leftover
ham or ham hocks, you will enjoy adding them to create this tummy yummy soup.
A medium
package. Of dried Northern beans
3 to 4
Meaty-ham hock shank
1 small
diced white Onion
Enough water
to cover the beans
Salt &
pepper, to taste
1/3 Cup Of
Light brown sugar
The first
thing I did was sift the beans for stones, and then I washed them in cold
water.
In the
crockpot, I put the rinsed beans, onion, sea salt, and pepper and the
ham shanks hocks or ham, which I had previously sliced into big bits. Then I
poured in enough water to cover the beans by about 2 inches. This recipe should
give 6 to 8 cups. After that, I covered and simmered at low-high heat for about
120 minutes, then decreased to low and cooked for another 4 to 5 hours, or
until the beans were soft.
After that,
I pulled the ham shanks or hocks, removing all of the meat.
After that,
I transferred the meat to the crockpot and added the brown sugar.
Depending on
the thickness or thinness of the beans, I found it quite advantageous to drain
roughly 1 cup of the fluid before applying the brown sugar, and I gently
blended everything together.
No comments:
Post a Comment