3-Bean And Ham Hock Soup Recipe

ingredients

3/4 cup dried black beans
3/4 cup dried cannelini beans
3/4 cup dried flageolet beans
2 (1/2 1b. size) smoked ham hocks
2 large onions, chopped
5 cloves garlic, minced
1 1/2 teaspoon dried thyme
1 1/2 teaspoon cumin
freshly ground black pepper
1/2 cup creme fraiche or sour cream
1 green onion, finely chopped
salt, to taste

directions

Rinse the beans under cold running water, then cover with 8 cups of water and let soak all day or overnight.

Place the ham hock in a large flameproof casserole with 3 1/2 quarts water. Bring to a brisk boil and cook about 20 minutes.

Drain the beans and add to the casserole. Continue boiling for an additional 15 minutes, stirring occasionally and skimming off the foam from the surface.

Add the onions, garlic, thyme, cumin and pepper. Lower the heat and cook for 1 1/2 to 2 hours at a slow simmer, stirring occasionally, until the beans are very tender.

In the meantime, stir together the creme fraiche and green onion and set aside.

When the beans are cooked, remove the casserole from the heat. Take out the ham hocks. When they are cool enough to handle, separate the meat from the skin and bones. Cut the meat in small pieces and add to the soup. Adjust the seasoning.

To serve, spoon into bowls and decorate the center of each bowl with a tablespoon of the green onion cream.

Recipe Source: "The Table Becons" by Alain Senderen

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