Ingredients
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3 cups beans (great northern, pinto, black, navy, lentils - any or all)
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3 ham hocks
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8 ounces chopped kielbasa (, or other sausage, if you love meat)
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10 cups water (vegetable, chicken, or beef) or 10 cups stock (vegetable, chicken, or beef)
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2 tablespoons minced garlic
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1 (28 ounce) can Italian tomatoes
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1 tablespoon crushed red pepper flakes
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1/2 teaspoon cayenne pepper
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1 -2 tablespoon freshly ground black pepper
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2 tablespoons parsley or 2 tablespoons oregano (or any combination of those herbs)
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freshly squeezed, lemon, juice of
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salt
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2 medium chopped onions
Instructions
- If you've got time, cover beans with water and soak, covered, overnight.
- Otherwise, cover beans with water and bring to a boil for a few minutes, then bring the heat down to low and simmer for 30 minutes or so.
- Drain (this helps cut down on any, uh, gas issues).
- Cover again with water, stock, or a combination.
- Add ham hocks and bring heat back to medium.
- Simmer for an hour or until beans are softened and meat is coming off the bones.
- Add water or stock as needed throughout cooking process.
- Remove ham hocks and set aside to cool.
- Add onions, tomatoes (with juice), garlic, spice, salt and sausage (if desired).
- Remove meat from ham hocks, shred into small pieces, and add to soup.
- Continue to simmer until beans are very soft.
- and tomatoes have broken down.
- Add lemon juice.
- Add salt and pepper to taste.
- Serve with crusty, rustic bread and a green salad.