Ingredients
- 1 package (12-ounce) dried beans (seven-bean mix)
- 1 medium yellow onion, chopped
- 6 garlic cloves, minced (can use more — the more the better!)
- 2 teaspoons crushed chili flakes, or to taste
- 1 teaspoon dried thyme
- 2 teaspoons dried oregano
- 6 cups low-sodium chicken broth (can use more if desired)
- 2 medium carrots, diced
- 2 celery ribs, chopped
- 2 pounds smoked ham hock (2 hocks)
- 1 can (14-ounce) crushed tomatoes, undrained
- 1 bay leaf
- Salt and fresh ground black pepper, to taste
How to Make
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Step 1: Sort and wash beans; place in a large Dutch oven.
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Step 2: Cover with water to 2 inches above beans; cover and let stand 8 hours; drain beans.
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Step 3: Heat a large Dutch oven over medium-high heat.
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Step 4: Heat oil in a Dutch oven over medium-high heat (use enough oil to coat the bottom of the pot).
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Step 5: Add onion and cook for about 3 minutes or until almost softened.
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Step 6: Add in garlic, chili flakes, thyme and oregano; cook 2 minutes.
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Step 7: Add beans, broth, and next 5 ingredients; bring to a boil partially covered, reduce heat to medium-low and simmer 2 1/2 hours seasoning with salt and more black pepper about halfway through.
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Step 8: Remove ham hock from pan; cool slightly.
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Step 9: Remove ham from bone; finely chop and return meat to pan.
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Step 10: Discard bones, skin and fat, then discard bay leaf.
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Step 11: Season with salt and pepper to taste.
We hope you enjoy this recipe!
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