NAVY BEANS WITH HAM HOCKS, FAMILY RECIPE, RICHARD IN THE KITCHEN
131.3 هزار بار بازدید -
8 سال پیش
-
In this video I show
In this video I show you how to make a pot of navy beans with ham hocks. This recipe is the way my dad and grandmother used to make them. This recipe sure bring back memories of a delicious Sunday meal.
Shopping List:
1 lb. Navy beans (the bag may also read Great Northern Beans)
2 large smoked ham hocks
2 1/2 Tbs. Kosher salt. (if using table salt use 1/2 that much)
Chicken stock or broth
1 tbs. each of shredded carrots, shallots, chopped celery
4 garlic cloves
1 tsp. course black pepper
Kosher salt to taste
1 bay leaf
1 sprig fresh thyme
3/4 stick salted butter
4 strips fried bacon
Bacon grease
Green onion chives
Jalapeno pepper slices
Directions:
Rinse and soak beans in cold water overnight and salt overnight.
Pour out the soaking water. Sort out any bad beans and rocks. Rinse beans.
In a large pot add the beans and ham hocks and cover with the chicken stock or broth just about 1 inch above the beans. Add more as needed throughout the cook.
Add the veggies, garlic and pepper and bring to a rapid boil.
Reduce the heat to medium low or so, cover and simmer 2-2 1/2 hours, stirring occasionally. Add more broth if needed.
After about 1 hour fry the bacon and set aside for toppings. Pour the bacon grease into the pot of beans and add the bay leaf and sprig of thyme. Add the butter, cover and continue to simmer for another 1 - 1 1/2.
When done, remove the bay leaf and thyme and discard. If the beans are too soupy just mash some of them and the sauce will thicken a bit. You could also add about 1 tbs. of corn starch to a bowl of cold water, stir then add to the beans and cook for about 15 more minutes to thicken the sauce.
Bowl up and top with bacon bits, green onions chives and jalapeno peppers.
Enjoy!
Shopping List:
1 lb. Navy beans (the bag may also read Great Northern Beans)
2 large smoked ham hocks
2 1/2 Tbs. Kosher salt. (if using table salt use 1/2 that much)
Chicken stock or broth
1 tbs. each of shredded carrots, shallots, chopped celery
4 garlic cloves
1 tsp. course black pepper
Kosher salt to taste
1 bay leaf
1 sprig fresh thyme
3/4 stick salted butter
4 strips fried bacon
Bacon grease
Green onion chives
Jalapeno pepper slices
Directions:
Rinse and soak beans in cold water overnight and salt overnight.
Pour out the soaking water. Sort out any bad beans and rocks. Rinse beans.
In a large pot add the beans and ham hocks and cover with the chicken stock or broth just about 1 inch above the beans. Add more as needed throughout the cook.
Add the veggies, garlic and pepper and bring to a rapid boil.
Reduce the heat to medium low or so, cover and simmer 2-2 1/2 hours, stirring occasionally. Add more broth if needed.
After about 1 hour fry the bacon and set aside for toppings. Pour the bacon grease into the pot of beans and add the bay leaf and sprig of thyme. Add the butter, cover and continue to simmer for another 1 - 1 1/2.
When done, remove the bay leaf and thyme and discard. If the beans are too soupy just mash some of them and the sauce will thicken a bit. You could also add about 1 tbs. of corn starch to a bowl of cold water, stir then add to the beans and cook for about 15 more minutes to thicken the sauce.
Bowl up and top with bacon bits, green onions chives and jalapeno peppers.
Enjoy!
8 سال پیش
در تاریخ 1395/04/14 منتشر شده
است.
131,364
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