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Thank you! White Bean & Ham Hock Soup
Ham Hock
1 Pkg small white beans or navy beans
1 Large Sweet Onion
3 Carrots
1 Bay Leaf
2-3 cloves garlic minced
Salt & Pepper to taste
Place beans in large pot with 2 quarts water. Bring to a boil, cover, and let sit for one hour. Drain water and refill with 2 quarts water. Add bay leaf, chopped onion, and carrots. Bring to a boil and simmer for 2 hours or longer. Add salt to taste and lots of fresh ground pepper. Louis’ Baked Ham Ham Roast
¼ cup Honey
¼ cup Plochman’s Mustard (or equal)
4 cloves Garlic, minced Preheat oven to 200. Mix all ingredients and rub on ham. Place in oven uncovered with meat thermometer until internal temperature reaches 160. Maple Baked Pork and Beans
Serves/Makes: 6 | Ready In: > 5 hrs
Ingredients: 1 pound navy beans -- soaked and drained
12 ounces salt pork
2 large white onions -- finely diced
1/2 cup ketchup
1/3 cup pure maple syrup
1/4 cup packed dark brown sugar
3 teaspoons Dijon mustard
1/4 teaspoon cayenne pepper
2 whole cloves
1 cup boiling water
Directions:
Preheat oven to 250 degrees.
Place beans in a large bean pot or flameproof casserole. Cut the rind off the salt pork in one piece leaving a 1/2 inch of fat attached; reserve. Cut remaining salt pork into strips about 1 1/2 X 3/4 X 3/8 inch. Blanch rind and strips in a large saucepan for 5 minutes to remove some of the salt. Drain and rinse well under cold running water.
Add salt pork strips and all remaining ingredients, except rind, to bean pot and mix well to combine. Lay pork rind on top, cover tightly and bake 3 hours.
Remove rind, recover and continue to bake 3 - 5 hours longer, until beans are tender and liquid has been reduced to a thick sauce.
Check occasionally during last few hours of baking and add additional boiling water, if necessary, to prevent burning.
Beans with Pork RindsINGREDIENTS:200 grams (approx. 7 ounces) of dry cannellini (white beans)
500 grams (approx. 17.6 ounces) peeled plum tomatoes
100 grams (approx. 3.5 ounces) of pork rinds
4 tablespoons of extra virgin olive oil
2 garlic cloves
sage
salt and pepper PREPARATION:Pre-soak the beans for about 12 hours. Drain them and cook them in salted water over low heat, making sure the skins don't break. Take them from heat just before they are completely cooked. In a cast iron pan, place the oil, the pig rinds, cut into thin strips. Let it cook for about a half hour, occasionally adding a little water. Then add some slightly crushed garlic and the sage. Let the garlic brown slightly and add the pureed tomatoes. Let it cook for 10 minutes. Add the beans, drained of water, but still warm. Stir lightly. Add salt and a generous amount of black pepper. Cook for about 15 minutes and serve
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