Total Calories: 606
Rinse dry beans, add 2 quarts cold water and let soak overnight. (Or, bring to boiling and simmer 2 minutes. Remove from heat and let stand for 1 hour. Do not drain in either case.) Add ham hocks and any left-over ham pieces you might have on hand. Add bay leaf, onion, salt and pepper to taste. Cover and simmer for 3 to 3 1/2 hours or until beans are tender. Remove ham hocks, cut off meat and add to soup. Taste for seasoning. (This recipe may be used with dry butterbeans).
Note: You may want to use your slow cooker-if so, use cooking time according to your cooker directions.
This Bean Soup recipe is from the Current Calendars Cookbook. Download this Cookbook today.
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