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Smoked Pork And Bean Soup
Recipe By : The Frugal Gourmet on our Immigrant Ancestors, Jeff Smith
Serving Size : 6 Preparation Time :0:00
Categories : For Jill Sheryl D
Reg 5 August 98
Amount Measure Ingredient -- Preparation Method
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1 1/2 Cups Dried Pink Beans
6 Lb Smoked Ham Hocks -- Cut In 1" Pieces
1 Medium Yellow Onion -- Chopped
1 1/2 Tsp Hungarian Paprika
2 Qts Beef Stock
2 Tsp Freshly Rendered Lard Or Oil
4 Cloves Garlic -- Thinly Sliced
Salt And Fresh Ground Pepper -- To Taste
Soak the beans overnight in about 4 cups of water. Drain the beans and
place in a 6 quart pot along with all other ingredients except the
lard/oil, garlic, salt and pepper. Cover and simmer until the hocks are
tender. Strain the hocks from the pot and cool. Remove the meat and
discard the bones. Remove 1/4 of the beans and puree with 1 cup of the
cooking liquid. Return to the pot. Chop the deboned meat and add to the
pot. Stir all together and return the soup to a simmer. Heat a small
frying pan; add the lard/oil and saute the garlic for a moment. Add the
garlic to the pot along with salt and pepper to taste.
REG5 shared by Sheryl Donner, Iowa City
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