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I'm a fan too of Rancho Gordo beans. Made this White Bean and Winter Savory Soup w/ Smoked Ham Hocks
and liked it a lot.
Pat’s notes: I tweaked the soup by adding some chopped onion and garlic after the beans had simmered for an hour, then added chunks of ham, sliced carrots and chopped celery about 15 minutes before soup was finished. Topped bowls of soup with fresh grated Parmesan. Yummy soup.
White Bean and Winter Savory Soup with Smoked Ham Hocks
Georgeanne Brennan (November 2015)
Take good quality beans, like Royal Coronas, season them with sweet true bay and winter savory and you’ll have an exceptionally satisfying soup, one in which the broth is as good as the beans. Winter savory, which grows wild in Provence, is reminiscent of thyme and rosemary, but different. It is an essential ingredient in Herbes de Provence, is used to season goat cheese, and is a favorite for seasoning beans.
By cooking the ham hocks on their own rather than with the beans, the character of the beans and the savory broth is preserved, and the meat, added at the end, serves as an additional seasoning.
1 pound Royal Corona beans — see note
2 sweet true bay leaves, fresh if possible, if not 1 dry
2 tsp. Sel de Sarriette (Pat’s note: Used winter savory sea salt)
2 sprigs winter savory (Pat’s note: I used 1/2 tsp Herbs de Provence)
2 pounds meaty smoked ham hock, optional
Freshly ground black pepper to taste
Pick over the beans, removing any rocks or odd particles
Put the beans in a large soup pot, add enough water to cover the beans by 2-1/2 to 3 inches of water (these are big beans and will absorb a lot) and bay leaves.
Over medium high heat, bring the water to a boil, then reduce the heat to low, cover and simmer for 1 hour. At the end of the hour, add 1 teaspoon of the winter savory salt, stir, cover and continue to cook until the beans are almost tender to the bite, about 1 more hour.
Add the second teaspoon of the salt, cover again and continue to cook until the beans are completely tender, up to an hour longer. If you wish, soak the beans overnight to shorten the cooking time.
While the beans are cooking, cook the ham hocks by simply putting them in a large pot and covering them by 1 to 2 inches of water. Bring the water to a boil, cover, and reduce the heat to low. Simmer until the meat easily falls from the bone, about 1 to 1½ hours.
Remove the ham hocks, and when cool enough to handle, remove the meat and set aside.
You may leave it in large chunks or coarsely chop it.
When the beans are completely tender and offer no resistance, add the meat to the pot along with the pepper and simmer to warm the meat through, about 15 minutes.
Taste and adjust the seasoning, adding more savory salt and/or pepper if desired.
Serve hot, along with crusty bread or cornbread for dipping into the broth.
Serves 6
Source: https://napavalleyregister.com/lifestyles/food-and-cooking/recipes/white-bean-and-winter-savory-soup-with-smoked-ham-hocks/article_7ae8ebbc-1344-5536-8948-20ef7db802d3.html
https://napavalleyregister.com/lifestyles/food-and-cooking/recipes/white-bean-and-winter-savory-soup-with-smoked-ham-hocks/article_7ae8ebbc-1344-5536-8948-20ef7db802d3.html
and liked it a lot.
Pat’s notes: I tweaked the soup by adding some chopped onion and garlic after the beans had simmered for an hour, then added chunks of ham, sliced carrots and chopped celery about 15 minutes before soup was finished. Topped bowls of soup with fresh grated Parmesan. Yummy soup.
White Bean and Winter Savory Soup with Smoked Ham Hocks
Georgeanne Brennan (November 2015)
Take good quality beans, like Royal Coronas, season them with sweet true bay and winter savory and you’ll have an exceptionally satisfying soup, one in which the broth is as good as the beans. Winter savory, which grows wild in Provence, is reminiscent of thyme and rosemary, but different. It is an essential ingredient in Herbes de Provence, is used to season goat cheese, and is a favorite for seasoning beans.
By cooking the ham hocks on their own rather than with the beans, the character of the beans and the savory broth is preserved, and the meat, added at the end, serves as an additional seasoning.
1 pound Royal Corona beans — see note
2 sweet true bay leaves, fresh if possible, if not 1 dry
2 tsp. Sel de Sarriette (Pat’s note: Used winter savory sea salt)
2 sprigs winter savory (Pat’s note: I used 1/2 tsp Herbs de Provence)
2 pounds meaty smoked ham hock, optional
Freshly ground black pepper to taste
Pick over the beans, removing any rocks or odd particles
Put the beans in a large soup pot, add enough water to cover the beans by 2-1/2 to 3 inches of water (these are big beans and will absorb a lot) and bay leaves.
Over medium high heat, bring the water to a boil, then reduce the heat to low, cover and simmer for 1 hour. At the end of the hour, add 1 teaspoon of the winter savory salt, stir, cover and continue to cook until the beans are almost tender to the bite, about 1 more hour.
Add the second teaspoon of the salt, cover again and continue to cook until the beans are completely tender, up to an hour longer. If you wish, soak the beans overnight to shorten the cooking time.
While the beans are cooking, cook the ham hocks by simply putting them in a large pot and covering them by 1 to 2 inches of water. Bring the water to a boil, cover, and reduce the heat to low. Simmer until the meat easily falls from the bone, about 1 to 1½ hours.
Remove the ham hocks, and when cool enough to handle, remove the meat and set aside.
You may leave it in large chunks or coarsely chop it.
When the beans are completely tender and offer no resistance, add the meat to the pot along with the pepper and simmer to warm the meat through, about 15 minutes.
Taste and adjust the seasoning, adding more savory salt and/or pepper if desired.
Serve hot, along with crusty bread or cornbread for dipping into the broth.
Serves 6
Source: https://napavalleyregister.com/lifestyles/food-and-cooking/recipes/white-bean-and-winter-savory-soup-with-smoked-ham-hocks/article_7ae8ebbc-1344-5536-8948-20ef7db802d3.html
https://napavalleyregister.com/lifestyles/food-and-cooking/recipes/white-bean-and-winter-savory-soup-with-smoked-ham-hocks/article_7ae8ebbc-1344-5536-8948-20ef7db802d3.html
