Ham hock and bean Soup
Ingredients
- 2 tablespoons vegetable oil
- 1 medium onion, diced
- 4 cloves garlic, smashed and chopped
- 1 branch fresh rosemary
- 6 branches fresh thyme
- 3 bay leaves
- ¼ cup dried Romano beans
- ¼ cup dried navy beans
- ¼ cup dried kidney beans
- ¼ cup dried black beans
- ¼ cup dried chickpeas
- 1 smoked ham hock
- 3 L water
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
Instructions
- Place a large pot over medium high heat and add the oil.
- Once the oil is hot, add the onion and garlic and cook for 4-5 minutes, stirring often, until the onion is soft and translucent.
- Add the rosemary, thyme, and bay leaves and cook for another minute.
- Add the Romano beans, navy beans, kidney beans, black beans, chickpeas, pork hock, water, salt, and pepper, turn the heat up to high and bring everything to a boil.
- Once it comes to a boil, turn the heat down to low, cover and simmer for 3-4 hours until the beans are tender and the pork hock has softened.
- Remove the pork hock from the soup.
- Discard the skin and shred the meat with a fork.
- Return the meat to the soup and serve.
