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.

Course Soup

Cuisine Fusion, Romanian

Keyword Beans, ham hock, Pork

Prep Time 10

Cook Time 1

Soak Time 1

Total Time 2 10

Servings servings

Calories 723kcal

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.

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.