White Beans and Ham Hocks

Makes 6 to 8 servings.

Step 1: Place the beans in a large bowl. Sort through them and discard any foreign material. Cover with water and soak overnight in the refrigerator.

Step 2: Heat a 5 or 6 quart dutch oven or heavy-bottomed pot over a low heat. Add the olive oil. When the oil is hot, add the garlic and cook for about one minute. Add the onions, carrots, and celery and cook over the low heat for 10 to 15 minutes, until tender.

Step 3: Add the beans, chicken broth, and ham hocks to the pot. Tie bay leaf, thyme, and parsley in a bundle and add to the pot. Bring to a boil over hight heat, then lower the heat and simmer until beans have a creamy texture, but not mushy (1 to 1½ hours).

Step 4: Remove herb bundle. Season to taste with salt and serve.

Ingredients:

  • 1 lb. Great Northern white beans
  • 1 medium onion chopped
  • 2 medium-sized carrots finely chopped
  • 2 stalks of celery chopped
  • 3 or 4 cloves of garlic crushed and sliced
  • 2 tablespoons olive oil
  • 2 qts. chicken broth
  • 2 medium sized ham hocks
  • 1 bay leaf
  • 2 thyme sprigs
  • 6 to 8 sprigs of parsley
  • salt