White Beans and Ham Hock Soup
This hearty and flavorful white bean and ham hock soup might be the simplest comfort meal you can make.
Servings 7 servings
Calories 723kcal
Equipment
- Instant Pot or Dutch oven / other pot
Ingredients
for the stew
- 450 grams pre-soaked dry white beans or substitute 3 small cans (400 grams / 15oz) well drained
- 1 kg bone-in ham hock about 2.2lbs - brined, smoked and cooked
- 1 cup yellow onion finely diced
- 1 tablespoon tomato paste
- 1 tablespoon vegetable oil
- 1.5 tablespoons dried summer savory
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1.5 liters water 50oz. If using dry beans add another liter / 33 oz.
garnish
- 0.25 cup fresh dill
- 0.25 cup hot pickled chili peppers
Instructions
- If not using Instant Pot / pressure cooker then preheat oven to 175 C / 350 F.
- Presoak dry beans for at least 6 hours or alternatively boil them in water for 1-2 minutes then turn off heat and soak for at least 1 hour.
- Finely dice the onion and sauté it in oil until lightly browned.
- Precut some of the pork hock so it disperses more evenly. This is optional since it the pork hock will be fork-tender after cooking and can be shredded.
- Add all the ingredients to your pot and pour in 1.5 liters / 50 oz water. Add another 1 liter / 30 oz if using dry presoaked beans.
- Cook covered in oven for 2.5 hours or in Instant Pot / pressure cooker for 1 hour.
- If cooking in oven, check at halfway point to see if more water is needed. Top up if the level is too low.
- After cooking, remove the bone and any large pieces of fat. Stir everything around to evenly mix the pork and beans.
- Garnish as you like or with the suggested garnishes and enjoy.