- Ham hocks:
- 1 medium onion
- 3 whole cloves
- 10 cup water
- 1 teaspoon black peppercorns
- 6 smoked ham hocks (about 3 pounds)
- 4 bay leaves
- 3 cups coarsely chopped leek greens
- 3 garlic cloves
- 2 celery stalks, coarsely chopped
- 1 carrot, coarsely chopped
- 1 thyme sprig
- 1 1/2 cups dried Great Northern or other small white beans
- 2 teaspoons chopped fresh thyme
- 1 teaspoon fennel seeds, crushed
- 1/2 teaspoon dried marjoram
- 6 sun-dried tomato halves, chopped
- 1 tablespoon olive oil
- 2 cups chopped leek bottoms
- 1 1/2 cups chopped onion
- 1 cup chopped carrot
- 1/2 cup chopped celery
- 2 garlic cloves, minced
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh basil
- 2 tablespoons finely chopped green onions
- calories 366
- caloriesfromfat 28 %
- fat 11.5 g
- satfat 3.6 g
- monofat 5.5 g
- polyfat 1.3 g
- protein 23.5 g
- carbohydrate 40.1 g
- fiber 11.7 g
- cholesterol 46 mg
- iron 4.5 mg
- sodium 402 mg
- calcium 137 mg
How to Make It
To prepare ham hocks, stud onion with cloves. Place onion, water, and next 8 ingredients (water through thyme sprig) in a stockpot; bring to a boil. Reduce heat; simmer 3 hours. Remove hocks from stock. Strain stock through a sieve into a large bowl; discard solids. Cool stock to room temperature. Cover and chill hocks and stock separately 8 hours or overnight. Remove meat from bones; finely chop. Discard bones, skin, and fat. Skim solidified fat from surface of stock; discard fat. Reserve 4 cups stock.
To prepare beans, sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans. Cover and let stand 8 hours or overnight. Drain.
Combine beans and reserved stock in a Dutch oven. Add chopped thyme, fennel seeds, marjoram, and tomato; bring to a boil. Reduce heat; simmer 1 hour and 15 minutes or until beans are tender.
While beans simmer, heat oil in a nonstick skillet over medium heat. Add leek bottoms, chopped onion, 1 cup carrot, 1/2 cup celery, and 2 garlic cloves; cover. Cook 10 minutes; stir occasionally. Add vegetable mixture, ham, ground pepper, and salt to bean mixture.
To prepare garnish, combine parsley, basil, and green onions; sprinkle over bean mixture.
Note that the beans should be moist, but not soupy.
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