Tags

Ingredient

1 lb.         BEANS, WHITE, DRY
5 cups      WATER, COLD
3 qts.       HAM BROTH (FROM MIX)
½ lb.        PORK, HOCKS, (CURED & SMOKED)
2 cups      CARROTS, FRESH, SHREDDED
1 ½ cups  ONIONS, FRESH, CHOPPED
¼ tsp.      PEPPER, BLACK, GROUND
½ cup      FLOUR, WHEAT, GENERAL PURPOSE
½ cup      WATER, COLD

 

Method:

  1. Pick over beans, removing discolored beans and foreign matter. Wash thoroughly in cold water.
  2. Cover with cold water; bring to a boil; boil 2 minutes. Turn off heat. Cover; let stand 1 hour.
  3. Prepare stock according to recipe. Add to beans; bring to a boil; cover; simmer 2 hours or until beans are tender.
  4. Place smoked, cured pork hocks in water to cover. Simmer 1 hour; remove from heat; cool. Remove lean meat, chop into small pieces.
  5. Add carrots, onions, pepper and chopped ham hocks to bean mixture. Simmer 30 minutes.
  6. Blend flour and water to form a smooth paste. Stir into soup; cook 10 minutes.