Save that leftover ham hock from your Easter ham and make Ham Hocks and Beans Soup! 😋 And, coincidentally enough, we had a break in our recent 80 degree weather, here in So Cal, for some cool gloom and warm soup today. Even better, I kept it super simple and made it in the crock pot, to give myself a break after yesterday’s brunch menu. Served it with some warm homemade cornbread and whipped up some cinnamon honey butter to top it! 🙌🏼 Ooohhhh….so good!
1 lb bag dried great northern beans
1 ham bone, hocks, shanks or diced ham (about 1 pound)
2 tsp onion powder
2 tsp garlic powder
1 (4oz) can diced hot green chili (optional, but I love the flavor it adds)
8 cups water
salt and pepper, to taste
1. Rinse and sort the beans for any pebbles. Then you can either pre-soak them in water overnight and rinse in the morning, OR (if you want to do it all the morning of) Rinse and sort the beans. Add them to a pot of 6-8 cups of water. Bring to a boil. Boil for 2 min and then remove from heat and cover. Let sit for 1 hour. Rinse them and then start from there.
2. Add the the rinsed beans, onion powder, garlic powder, green chili, and ham to the crock pot. Add water. Cover and cook on low about 8 hours, until beans are tender.
3. Remove ham bone, shanks or hocks and pull off the meat into the crock pot. Season with salt and pepper as needed (taste it first because the ham adds some saltiness). Best served with my homemade cornbread and cinnamon honey butter. 😉