Ham Hock & Bean Soup
|Navy beans||1 Pound (Small Ones)|
|Bay leaf||1 Large|
|Red pepper||1 Small, crushed|
|Garlic||1 Clove (5 gm), peeled|
|Small carrot||1⁄2 Cup (8 tbs), diced|
|Diced celery||1 Cup (16 tbs)|
|Onion||1 , chopped|
Simmer ham hocks in water.
When meat falls off bone, lift hocks from liquid, remove outer rind and rest of meat.
Soak small navy beans in the cooled liquid overnight.
Next morning, add to the liquid and beans: bay leaf, peppercorns, red pepper, garlic and marjoram.
Cook 2 1/2 hours until beans are tender, not mushy.
Chop ham hocks in bite size pieces and with the carrot, celery and onion, add hocks to simmering bean soup and cook for last half hour of cooking time.