Ingredients:
3 cups beans ( great northern, pinto, black, navy, lentils – any or all)
3 ham hocks
8 ounces chopped kielbasa ( , or other sausage, if you love meat)
10 cups water (vegetable, chicken, or beef) or 10 cups stock ( vegetable, chicken, or beef)
2 medium chopped onions
2 tablespoons minced garlic
1 (28 ounce) cans Italian tomatoes
1 tablespoon crushed red pepper flakes
1/2 teaspoon cayenne pepper (optional)
1 -2 tablespoon freshly ground black pepper
2 tablespoons sage or 2 tablespoons basil or 2 tablespoons parsley or 2 tablespoons oregano ( or any combination of those herbs)
freshly squeezed, lemons, juice of
salt
Directions:
If you’ve got time, cover beans with water and soak, covered, overnight.
Otherwise, cover beans with water and bring to a boil for a few minutes, then bring the heat down to low and simmer for 30 minutes or so.
Drain (this helps cut down on any, uh, gas issues).
Cover again with water, stock, or a combination.
Add ham hocks and bring heat back to medium.
Simmer for an hour or until beans are softened and meat is coming off the bones.
Add water or stock as needed throughout cooking process.
Remove ham hocks and set aside to cool.
Add onions, tomatoes (with juice), garlic, spice, salt and sausage (if desired).
Remove meat from ham hocks, shred into small pieces, and add to soup.
Continue to simmer until beans are very soft.
and tomatoes have broken down.
Add lemon juice.
Add salt and pepper to taste.
Serve with crusty, rustic bread and a green salad.
Servings: 8-12
Time preparation: 15 min.
Time total: 135 min.