boedicca
Uppity Water Nymph from the Land of Funk
- Feb 12, 2007
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Today is a perfect day to make a big pot of white bean and ham soup.
I acquired four gorgeous smoked ham shanks at the butcher's; and am now quick soaking three pounds of small white beans. I expect to have a triple batch of soup ready by 6pmish - with a pan of cornbread to accompany it.
Recipe:
- 1 lb. dried small white beans (soak over night or quick soak)
- 1.5 - 2lbs ham shank
- 1 onion
- 2 carrots
- 2 ribs of celery
- bay leaf
- parsley
- herbes de provence
- salt
- pepper
- tabasco sauce
- 8 cups of water
-Cook ham shanks in 8 cups of water for an hour to an hour an a half. Add beans, diced vegetables and herbs, salt and pepper. Simmer over low heat for 2 to 3 hours. Remove ham shanks. Debone and shred meat. Add meat back to the pot. Heat, serve.
Garnish with a dash of tabasco sauce for a spicier version.
Some people put some of the soup through a food mill to make a thicker broth. I prefer to leave out that step.
I acquired four gorgeous smoked ham shanks at the butcher's; and am now quick soaking three pounds of small white beans. I expect to have a triple batch of soup ready by 6pmish - with a pan of cornbread to accompany it.
Recipe:
- 1 lb. dried small white beans (soak over night or quick soak)
- 1.5 - 2lbs ham shank
- 1 onion
- 2 carrots
- 2 ribs of celery
- bay leaf
- parsley
- herbes de provence
- salt
- pepper
- tabasco sauce
- 8 cups of water
-Cook ham shanks in 8 cups of water for an hour to an hour an a half. Add beans, diced vegetables and herbs, salt and pepper. Simmer over low heat for 2 to 3 hours. Remove ham shanks. Debone and shred meat. Add meat back to the pot. Heat, serve.
Garnish with a dash of tabasco sauce for a spicier version.
Some people put some of the soup through a food mill to make a thicker broth. I prefer to leave out that step.