Combine ham hocks and water in a large soup pot. Simmer over medium heat for 15 to 30 minutes. Melt butter in a skillet; add onion and seasonings. Cook for about 5 minutes, just until onion is tender. Place beans in a slow cooker; add onion mixture, then pour meat and broth over top. Cover and cook on high setting for 4 to 6 hours, until beans are as tender as desired. Shortly before serving time, dice meat from ham hocks and stir back into slow cooker.
This Monk’s Bean Soup recipe is from the Farmhouse Kitchen Cookbook. Download this Cookbook today.
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