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Yields: 10 servings |
Ingredients |
TOOLS NEEDED: (CLICK TO PURCHASE)
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3.CLAD STOCKPOT (7 QT.) |
STAINLESS STEEL LADLE |
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1. Place beans in large bowl and cover with water. Allow to soak for 2-3 hours. Drain and rinse before cooking.
2. Heat the olive oil in stockpot over medium heat. Add in the onion and garlic. Cook for 5 minutes.
3. Add 2 containers vegetable broth and beans to stock pot. Turn heat up to medium-high and bring to a boil.
4. Then, add the ham hock and all seasonings to the pot. Reduce heat to medium-low.
5. Add the last container of vegetable broth. Cover and cook for 1½ hours.
6. Carefully remove the ham hock and place on cutting board. Pull the meat off of the bone and return to the stockpot. Stir to combine and cook uncovered for 15 minutes.
7. Remove from heat and serve. Garnish with additional fresh parsley if desired.
Enjoy!
