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Ingredients
- 1 lb. Great Northern beans
- 2 Liters of water
- 2 lbs. Smoked ham hocks
- 2 tsp. Herbs de provence
- 1 Tbsp. Olive oil
- 1 C. Chopped onion
- 1 C. Chopped celery
- ⅔ C. Chopped carrots
- 2 tsp. Minced garlic
- Salt and pepper to taste
- Parsley to garnish
Instructions
- Fit a pot with water and bring to a boil. Remove the pot from the heat, pour in the beans and soak for 2 hours.
- Add 2 liters of water to a large pot along with the ham hocks and herbs de provence. Bring to a boil, reduce to a simmer, cover and cook for 1 hour.
- Saute the onions, celery and carrots in the olive oil in a skillet over medium heat until softened.
- Add the vegetables and drained beans to the ham hock broth. Bring to a boil and simmer covered for 40 minutes.
- Remove the ham hocks, cut off any meat there may be, and return the meat to the pot. Discard the rest of the ham hock.
- Serve with salt and pepper to taste as well as parsley for garnish.