 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Williams's grandmother would make a pot of beans most Mondays, and one of his favorites still is a pot of beans with ham. Here, ham hocks create a rich stock, and their smoky flavor permeates the entire dish. Ingredients:
2 1/4 cups dried navy beans (about 1 pound) |
6 cups warm water |
1 small yellow onion, peeled |
3 whole cloves |
2/3 cup chopped celery |
3 thyme sprigs |
3 parsley sprigs |
3 smoked ham hocks (about 1 1/3 pounds) |
1 bay leaf |
3 cups chopped kale |
2 cups (1/2-inch) cubed peeled yukon gold potato |
1 1/2 cups chopped vidalia or other sweet onion |
2/3 cup thinly sliced carrot |
1 teaspoon salt |
3/4 teaspoon freshly ground black pepper |
2 tablespoons chopped fresh parsley |
Directions:
1. Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; bring to a boil. Cook 2 minutes; remove from heat. Cover and let stand 1 hour. Drain beans; rinse and drain.
2. Return beans to pan; cover with 6 cups warm water. Stud whole onion with cloves; place in pan. Add celery, thyme, parsley sprigs, ham hocks, and bay leaf; bring to a boil. Cover, reduce heat, and simmer 45 minutes.
3. Discard onion, thyme, parsley sprigs, and bay leaf. Remove ham hocks from pan; cool slightly. Remove meat from bones; finely chop to yield 1/3 cup meat. Discard bones, skin, and fat. Add meat, kale, potato, chopped onion, carrot, salt, and pepper to pan; stir well. Cover and simmer 30 minutes or until beans and vegetables are tender. Stir in parsley.
|
|