Ingredients: |
Ingredients: 16 to 20 cups water
1 pound dried navy beans
1 large onion, peeled and pierced with 3 whole cloves
4 sprigs fresh parsley and 1 medium-sized bay leaf, tied together with kitchen string
2 teaspoons plus 1 tablespoon salt
2 one-pound smoked ham hocks
1½ cups finely chopped onions
1 cup finely chopped celery
¼ cups finely chopped fresh parsley
1 teaspoon finely chopped garlic
½ teaspoon freshly ground black pepper
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Directions: |
Directions:In a heavy Dutch oven, bring 8 cups of water to a boil over high heat. Drop in the dried beans and boil them for about 2 minutes. (The water should cover the beans by at least 2 inches; if necessary, add more.) Turn off the heat and let the beans soak for 1 hour.
The add the clove-pierced onion, the parsley sprigs and bay leaf, and 2 teaspoons of salt. Bring to a boil again, reduce the heat to low and simmer partially covered for about 1 hour, or until the beans are tender. (The beans should be covered with water throughout the cooking time, replenish the liquid if necessary.) Pick out and discard the onion and the bouquet garni, then drain the beans through a sieve set over a bowl or pot.
Measure the cooking liquid and add enough fresh water to make 12 cups. Return the liquid and the beans to the Dutch oven, add the ham hocks and bring to a boil over high heat. Reduce the heat to low and simmer partially covered for 2 hours. Stir in the chopped onions, celery, chopped parsley, garlic, the remaining tablespoon of salt, and the black pepper and continue to simmer, still partially covered, for 45 minutes.
Transfer the ham hocks to a plate and, with a small knife, remove and discard the skin and bones. Cut the meat into ½-inch pieces. Return the ham to the soup, taste for seasoning. |
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