- 1 (16-ounce) package dried navy beans
- 1 tablespoon olive oil
- 2 cups chopped yellow onion
- 4 garlic cloves, minced
- 8 cups fat-free, less-sodium chicken broth
- 4 cups water
- 2 tablespoons chopped fresh parsley
- 1 teaspoon chopped fresh thyme
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 smoked ham hocks (about 1 pound)
- 2 bay leaves
- 1 (14.5-ounce) can petite diced tomatoes, undrained
- calories 323
- caloriesfromfat 23 %
- fat 8.4 g
- satfat 2.6 g
- monofat 4 g
- polyfat 1.1 g
- protein 22 g
- carbohydrate 40.7 g
- fiber 16.2 g
- cholesterol 27 mg
- iron 5.6 mg
- sodium 558 mg
- calcium 137 mg
How to Make It
Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; bring to a boil. Cook 2 minutes. Remove from heat; cover and let stand 1 hour. Drain.
Heat oil in pan over medium heat. Add onion; cook until tender, stirring occasionally. Add garlic, and cook for 1 minute, stirring frequently. Add drained beans, broth, and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 2 1/2 hours or until beans are tender. Discard bay leaves.
Remove ham hocks with a slotted spoon, and cool slightly. Remove meat from bones; discard fat, gristle, and bones. Shred meat with 2 forks.
Place 1 cup of bean mixture in a blender; process until smooth. Return pureed bean mixture to pan; stir until blended. Stir in meat.