Bean and ham soup is traditional in Mennonite cooking. A presoaking stage speeds up the cooking.
- Portion size 10 servings
- 2 1/2 cups small white beans
- 10 cups cold water
- 1 smoked pork hock (about 1lb/500g)
- 4 onions sliced
- 2 bay leaves
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 large tomatoes
- 1/4 cup chopped fresh parsley
In large saucepan, cover beans to twice their depth with cold water. Bring to boil. Cook for 2 minutes; cover, remove from heat and let stand for 1 hour. Drain; rinse pan and return beans to pan. Add water, ham bone, onions, bay leaves, thyme, salt and pepper. Bring to boil; reduce heat and simmer, covered, until beans are tender, about 1-1/2 hours.
Peel and chop tomatoes. Add to soup; simmer, uncovered, for about 30 minutes longer or until beans begin to break apart. Remove bay leaves. Remove hock; chop meat and return meat to soup. Taste and adjust seasoning Stir in parsley.