This Bean and Ham Hock Soup is a classic, hearty dish that’s perfect for cold days or when you want something comforting. It’s easy to prepare and full of rich flavors, thanks to the slow cooking of the ham hocks with the beans. The addition of brown sugar adds a touch of sweetness to balance the savory ham, creating a wonderful depth of flavor.
Ingredients:
- 1 medium package of dried Northern beans (16 ounces)
- 3 to 4 meaty ham hock shanks (you can also use a meaty ham bone)
- 1 small white onion, diced
- Enough water to cover the beans (approximately 6 to 8 cups)
- Salt and pepper, to taste
- 1/3 cup light brown sugar
Instructions:
- Prepare the Beans:
- Start by sorting through the dried beans to remove any pebbles or debris. Rinse the beans thoroughly under cold water to clean them.
- Set Up the Crockpot:
- In your crockpot, combine the rinsed beans with the diced onion, a pinch of salt and pepper, and the ham hock shanks (or chopped ham bone, if using). The ham hocks add a smoky, savory flavor to the soup as they cook.
- Add Water:
- Pour enough water into the crockpot to cover the beans by about 2 inches. This usually requires 6 to 8 cups of water, depending on your crockpot size and the amount of beans.
- Cook on High Heat:
- Cover the crockpot and cook on high heat for 2 hours. This will help the beans and ham begin to break down and absorb the flavors.
- Slow Cooking for Tender Beans:
- After 2 hours on high, reduce the heat to low and continue cooking for another 4 to 5 hours. The beans should become tender and the ham should start to fall apart. Stir occasionally to ensure even cooking.
- Remove and Shred the Ham:
- Once the beans are tender and the ham hocks are fully cooked, remove the ham shanks from the crockpot. Carefully pull the meat off the bones and discard any fat or bones. Shred the meat into bite-sized pieces and return it to the crockpot.
- Add Brown Sugar:
- At this stage, stir in the light brown sugar. The brown sugar adds a subtle sweetness that complements the savory ham and beans. If your soup is too thin, you can drain about 1 cup of the cooking liquid before adding the brown sugar. This will help you control the thickness of the soup.
- Mix and Serve:
- Gently stir everything together to combine the flavors. Ladle the soup into individual bowls and serve warm.
Notes:
- Adjusting the Texture: If the soup is too thick for your liking, you can add a little more water or broth to thin it out. If it’s too thin, simply cook it uncovered for a bit longer to allow it to thicken.
- Serving Suggestions: This Bean and Ham Hock Soup pairs well with crusty bread or cornbread for a complete meal.
- Storage: Leftovers can be stored in the fridge for up to 3 days or frozen for later use. The flavors often deepen and improve after sitting overnight, making this a great make-ahead dish.
Enjoy this comforting and flavorful Bean and Ham Hock Soup that warms you from the inside out!