Posts Tagged ‘ham hock’

Habitant Pea Soup

This is an excellent soup! Super yummy! It takes a while to make, but it’s sooooo worth it. This is adapted from Cooking Light.

1 Tbsp olive oil

2 cups finely chopped onion

1 cup finely chopped carrot

1/2 cup finely chopped celery

2 cups yellow split peas

2 cups beef broth

6 cups water

6 ounces salt pork

2 bay leaves

1 ham hock

2 Tbsp chopped fresh flat-leaf parsley

2 Tbsp chopped fresh thyme

salt, freshly ground black pepper

Heat olive oil in a large Dutch oven over medium-high heat. Add onion, carrot, and celery to pan; sauté for 6 minutes, stirring occasionally. Stir in peas; sauté for 1 minute. Add broth and the next 4 ingredients (through ham hock); bring to a boil. Reduce heat, and simmer 1 1/2 hours or until peas are tender.

Remove ham hock and bay leaves; discard. Remove salt pork; cool. Stir in parsley, chopped thyme, salt, and pepper. Dice salt pork and add back to soup.

Read Full Post »

This recipe was yummy, it takes a while to make though. Good recipe for a Saturday or Sunday. This is adapted from Everyday Food (Martha Stewart).

1 Tbsp olive oil

1 onion, diced

3 cloves garlic, smashed

2 bunches collard greens, de-stemmed and torn into bite size pieces

salt and pepper

1 28-oz can diced tomatoes

1 smoked ham hock

2 cups frozen black-eyed peas

Heat the olive oil over medium heat in a large pot or dutch oven. Add onion and garlic and cook until the onion softens, about 4 minutes.  Add the greens, cover and cook until mostly wilted, about 8 minutes. 

Add the tomatoes, ham hock and about 3 cups of water and bring to a boil. Reduce heat to a simmer, partially cover and cook about 2 hours until greens are tender and the ham separates from the bone.

Add the frozen black-eyed peas, partially cover and cook another 30 minutes, adding more water if needed. 

Season with salt and pepper.

I served this with brown rice.

Read Full Post »

A traditional southern dish, and a favorite. I have made this many times and it always comes out a bit different. I don’t use a recipe and I don’t measure, so that’s probably why. But it’s always yummy!

~2 cups dried beans (this time I used pinto, kidney, great northern)

3 cloves garlic, roughly chopped

~5 or 6 cups of water (the more you put in the more “soupy” it will be)

1 smoked ham hock (or chunk of country ham)

Place everything into the slow cooker and turn on low. Cook for 8 hours. You will not need to add any salt since the ham is loaded with it.

I always serve this with some type of cornbread and some type of greens.

Read Full Post »