0 recipes from contoocook and beyond


l cup dried white beans such as great northern, navy or cannellini (7 oz.) picked over and rinsed]
l whole clove
l med onion, peeled and left whole
20l/2 lbs. smoked ham hocks
3 qts. water
6 fresh parsley sprigs
l bay leav
l fresh thyme sprig
2 garlic cloves finely chopped
l lb. yukon gold potatoes (3-4 med)
l lb. cabbage, cored and cut into l/2″ pieces (6 cups)
l/2 stick butter softened
l2 slices baguette bread
Soak beans in cold water to cover by 2″ at room temp at least 8 hrs or quick cook (cover beans with cold water by 2″ in 6 qt. pot and bring to boil uncovered. boil uncovered 2 mins then remove from heat and let stand uncovered l hour) drain in colander. Stick clove into onion. bring ham hocks and 3 qts. water to boil in heavy pot skimming off any froth then reduce heat and simmer covered l hr. add beans, onion, parsley, bay leaf, thyme and garlic and simmer uncovered stirring occasionally until beans are almost tender, 40-50 mins. when beans are almost done peel taters and ut into l” pieces. add potatoes and cabbage to beans then simmer uncovered until veggies are very tender, 20-25 mins. remove ham hocks. when ham hocks are cool enough to handle discard skin and bones then cut meat into bite size pieces. stir into soup with s&p to taste. discard by leaf and onion. spread butter on both sides of bread then toast in heavy skillet over mod heat turning over once until golden about 2 mins. total serve soup with toasts.
soup improves in flavor if made l day ahead, cooled completely, uncovered, then chilled, covered. remove any solidified fat and reheat thinning with water if necessary. don’t be misled by the plain looking appearance of this classic Basque soup; it is thoroughly satisfying and delicious.
serves about 6 Gourmet May 2004

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