Chuck and the First Peoples' Kitchen

APTN

Ham hock and bean Soup

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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

  1. Place a large pot over medium high heat and add the oil.
  2. 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.
  3. Add the rosemary, thyme, and bay leaves and cook for another minute.
  4. 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.
  5. 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.
  6. Remove the pork hock from the soup.
  7. Discard the skin and shred the meat with a fork.
  8. Return the meat to the soup and serve.