Instructions
Step 1:
Pour the water into a Dutch oven and heat over medium heat.
Bring the water to a rolling boil, then add the beans. Remove from heat and allow the beans to soak for 2 hours.
Drain and rinse the beans thoroughly.
Return 8 ½ cups of water to the pot. Add the smoked ham hocks and herbes de Provence.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1 hour.
Step 2:
In a skillet, heat olive oil over medium-high heat.
Sauté the onions, carrots, and celery until the vegetables are tender.
Step 3:
Add the sautéed vegetables and the drained beans to the pot with the ham hocks. Bring the mixture back to a boil, then reduce the heat and let it simmer, covered, for 40 minutes.
Remove the ham hocks from the pot. Trim off any meat and return it to the pot.
Discard the remaining ham hock bones.
Serving:
Adjust seasoning with additional salt and pepper as desired. Garnish with fresh parsley if desired.
Enjoy your hearty Northern Beans with Smoked Ham Hocks!
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