BEAN AND HAM HOCK SOUP

Ingredients:

– 1 medium package (16 oz) dried Great Northern beans

– 3 to 4 meaty ham hocks or a meaty ham bone

– 1 small white onion, diced

– Enough water to cover the beans (about 6-8 cups)

– Salt and black pepper, to taste

– 1/3 cup light brown sugar

Instructions:

1. Prepare the Beans:

– Rinse the dried beans well under cold water to remove any dust or debris.

– Place the beans in a large bowl and cover with water, allowing them to soak for at least 4 hours or overnight. (Alternatively, you can use the quick soak method by boiling the beans for 2 minutes, removing from heat, and letting them sit for 1 hour.)

2. Cook the Soup:

– In a large pot or Dutch oven, add the soaked beans, ham hocks (or ham bone), and diced onion.

– Add enough water to cover the beans and ham hocks by about an inch (approximately 6-8 cups).

– Bring the mixture to a boil, then reduce the heat to low. Let it simmer uncovered for about 2-3 hours, or until the beans are soft and the ham hocks are tender. Stir occasionally and add more water if necessary to keep the ingredients covered.

3. Season the Soup:

– Once the beans and ham hocks are tender, season the soup with salt, black pepper, and the light brown sugar. Stir well, and taste to adjust the seasonings as needed.

– Continue to cook for an additional 15-20 minutes to allow the flavors to meld.

4. Finish and Serve:

– Remove the ham hocks from the pot, shred any meat from the bones, and return the meat to the soup.

– Serve the soup hot with crusty bread or cornbread on the side.

This Bean and Ham Hock Soup is perfect for a comforting meal, especially on colder days! Enjoy!