- 2 pounds dried small white beans
- 1 smoked ham hock (about 1/2 lb.)
- 6 cups fat-skimmed chicken or beef broth
- 4 carrots (about 1 lb. total)
- 2 onions (about 1 lb. total)
- 1/4 cup mustard seed
- 1 1/2 tablespoons fresh thyme leaves or dried thyme
- 2 teaspoons chopped fresh sage leaves or 1/2 teaspoon dried rubbed sage
- 2 teaspoons cumin seed
- 1/2 teaspoon cardamom seed
- 2 tablespoons minced fresh ginger
- calories 359
- caloriesfromfat 6.4 %
- protein 25 g
- fat 2.6 g
- satfat 0.4 g
- carbohydrate 61 g
- fiber 11 g
- sodium 141 mg
- cholesterol 2.4 mg
How to Make It
Sort beans and discard debris. Rinse beans, drain, and put in a 6- to 8-quart pan. Rinse ham hock and add to beans, with broth and 6 cups water. Set over high heat, cover, and bring to a boil.
Meanwhile, peel and cut carrots and onions into 1/8- to 1/4-inch dice. Add to beans, along with mustard seed, thyme, sage, cumin seed, cardamom seed, and ginger. When boiling, reduce heat and simmer, covered, stirring occasionally, until beans are creamy-smooth to bite and meat pulls easily from the ham hock, 2 1/2 to 3 hours.
Lift out ham hock and let stand until cool enough to touch, about 8 minutes. Discard skin, bone, and fat. Chop meat and return to beans. Stir over medium heat until steaming, about 5 minutes. Drain beans and save liquid. Season beans to taste with salt.
Nutritional analysis per 1 cup beans.