3 tablespoons olive oil
One onion, chopped
One red bell pepper, chopped
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme leaves
2 bay leaves
1 clove garlic, minced
1 cup navy beans, rinsed, picked over, soaked overnight and drained
DirectionsIn a large, heavy stockpot, heat the oil over medium-high heat. Add the pork hocks, onions, bell pepper, red pepper flakes, oregano, thyme and bay leaves, and sauté until soft, about 5 minutes. Add the garlic and sauté for 1 minute. Add the stock and bring to a boil over high heat. Reduce the heat to medium-low and simmer covered for 1 1/2 hours, stirring occasionally.
Add the navy beans and stir. Continue simmering over medium-low heat for 45 minutes to one hour, or until the beans are almost cooked and hocks are very tender. Season with salt and continue cooking 15 to 30 minutes, until beans are done and hocks are beginning to fall apart.
Meat will be very tender and can easily be removed from the bone for serving.








Oh the beans and ham sound wonderful. you're right, we are worn out with rich food--happy new year Vicki!
ReplyDeleteSounds just right to me, Vicki! Thanks for sharing this terrific recipe. I'd say it would be perfect anytime this winter. I love things that can be made ahead and enjoyed later.
ReplyDeleteThanks for coming by Mystery Lovers Kitchen and congrats on the release of Gold Web.
Hugs,
MJ
Thanks for inviting me to your fabulous blog! I always enjoy seeing with you come up with.
ReplyDeleteBeautiful stew, Vicki. This is the perfect winter meal. Just give me a spoon and a hunk of crusty bread. Thanks for joining us today in the Kitchen and warm congrats on your brand new release - Gold Web! ~ Cleo
ReplyDeleteSounds fabulous, Vicki! I'm definitely making this. There are cold, snowy days ahead, and it will be perfect! Thanks for visiting today. It's always good to see you!
ReplyDelete~Krista
The perfect meal - in my mind - when the wind is brisk and the snow thick on the ground.
ReplyDeleteI am definitely over the rich food and in soup mode! I bought a packet that contains something like 12 different beans (all grown locally) and I imagine they would be great in this soup. I could whip up some Dutch oven bread to go with it and have a wonderful, soul warming meal! Thanks for sharing today, Vicki!
ReplyDeleteBeans, beans, beans, beans... love them beans. I love to make homemade soups in the winter and this one sounds like it would be popular with my menfolk here at The House of King.
ReplyDelete