Ingredients
- 24 ounce dry beans (mixed)
- Oil, as needed
- 2 tablespoons butter
- 1 yellow onion (large onion, chopped)
- 6 cloves garlic, minced
- 1 teaspoons chili flakes (or adjust to taste)
- 2 teaspoons ground cumin
- 8 cups chicken stock (2 quarts)
- 2 to 3 pound smoked pork hock (1 large hock, or can use 2 small, the hock must be smoked)
- Seasoned salt and fresh ground black pepper, to taste
How to Make
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Step 1: Soak the beans covered in water overnight, then drain and rinse under cold water.
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Step 2: Heat oil and 2 tablespoons of butter in a large pot (use enough oil to coat the bottom of your pot — if you have one then can use your stovetop-safe crock pot insert. Add the onions and saute until softened and lightly browned (about 8-12 minutes) Add in garlic, cumin and chili flakes, cooking for an additional 1 minute. Add the chicken stock and beans; bring to a boil.
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Step 3: If you are using a stovetop-safe crock pot insert remove the insert from the stove and place it back in the crock pot, otherwise transfer the mixture to your crock pot. Add the pork hock and cook on low setting for 8-10 hours.
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Step 4: Remove the pork hock (the meat should fall from the bone) remove any fat then shred the rest and return it to the pot. Season the soup well with salt and pepper.
We hope you enjoy this recipe!
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