Yield
8 servings (serving size: 1 1/4 cups)

How to Make It

Step 1

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.

Step 2

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.

Step 3

Remove ham hocks with a slotted spoon, and cool slightly. Remove meat from bones; discard fat, gristle, and bones. Shred meat with 2 forks.

Step 4

Place 1 cup of bean mixture in a blender; process until smooth. Return pureed bean mixture to pan; stir until blended. Stir in meat.

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