![]() ![]() Return the ham back to the slow cooker and season with. Remove the ham hocks and shred the meaty parts discard the skin, fat and bones. Cover and cook on low until the beans are tender, about 5 - 6 hours on low. Take out the ham hock remove the meat from the bone cut into small bit-size pieces and return to the soup, remove the bay leaf before serving. In a large slow cooker, combine the ham hocks, beans, broth, celery, carrots, onion, garlic and thyme sprigs. Add the remaining ingredients continue to simmer for 1 hour or until the beans and ham are tender. Bring to a boil over a medium high heat reduce to a medium low heat, cover and simmer for 1 hour. ![]() If we are lucky enough though, we may have an IKEA next to us and a quick stroll along the isles will take our mind off thinking about ham hocks, at least for now. Drain the beans and place in a large soup-pan/stockpot, add the ham hock, tomatoes, onion, celery, garlic, bay leaf, and 6 cups of water. The hardest part of making ham hock is to bear the excruciatingly long cooking times with empty stomach.Cover the bean mix with water and soak overnight.To make a delicious bean and ham soup you will need.In addition, if using for a gift hand write or type an attractive instruction card and then attach this to the Jar title it: If you really want to be thoughtful, you may include the spices in a separate bag included with the jar.Combine the beans in a very large bowl pour 2 cups into a large wide mouth jar. ![]()
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