This recipe is one that has always existed for me. My Mom got the recipe from her ex boyfriend’s Mom before I was born. It was a staple growing up. It was made for every ranch work day. Quite frankly, I take this dish for granted. I didn’t realize just how deeply satisfying and delicious it was until college, when my friends would beg me to take them to my Parent’s with me for lunch. For a while we called these Todd’s beans because my friend Todd talked about them so much when we were in college.
This recipe is just a suggestion. You can add things, like jalapeños or bay leaves or not. You don’t have to use a ham hock, so they can be vegan or vegetarian. It really depends on your personal preference. My Mom generally doesn’t put peppers in hers, whereas I go crazy and use chicken stock, bay leaves and jalapeño in mine. It’s important to not salt this dish until the end because the cured pork already has a lot of salt.
Cranberry beans are my favorite bean.
1 ham hock (or meaty ham bone or ham shank if you want a less meaty batch of beans)
1 pound cranberry beans (I think cranberry beans are a must have here, they are a really great bean!)
1 (or 2) minced jalapeños (optional)
1 onion, chopped
3 cloves garlic, smashed (optional)
1 or two bay leaves (optional)
Water or chicken stock
Salt and pepper to taste
Soak beans overnight, drain and rinse. Place beans in large stock pot or crockpot; add all ingredients and water or broth to cover. Turn heat to high, watch closely, when it starts to boil, place lid on pot and turn temperature to simmer. Simmer for several hours or until beans are cooked and meat has fallen off the ham hock. Use slotted spoon to remove bones and any undesirable parts from ham hock. Then taste, add salt if needed or more pepper, depends on your tastes.
Cleaning the ham hock is a crappy job, lots of little bones and stuff to get out.
This makes incredible leftovers too! It also freezes well. Try with it with Mexican cheese and tortillas, it’ll rock your world!
Remember a few months back when I posted the collards recipe? Well since then I’ve become even more obsessed with Southern Food and have made collards like 10 times as part of my “practicing”. It’s great though! Collards freeze so well, I always have a stash of leftovers in my freezer for soups and easy meals!
This soup is one of my current favorites. It’s hearty, flavorful and and deeply comforting. It’s also one of those soups that I can toss together fairly effortlessly since I tend to usually have all the ingredients in my freezer or pantry. It’s also great for tossing leftover things into. I had some extra parmesan cheese rind and some tortellini that I used the first time I made this and I cannot imagine not using those again!
See that big white thing? It’s the rind from some parmesan cheese I used. Never throw that away. Freeze it and add to soup bases. Just remember to fish it out before you serve your soup.
It also freezes really well. Since I do live alone I always have a crapton of leftovers. It’s great though because I ALWAYS have a selection of soup frozen in our deep freezer. If you ever got a cold and need some TLC in the form of soup, call your friendly neighborhood rancher and I’ll take care of you.
White Bean and Collards Soup
1 package of white beans
1 onion, chopped
5 carrots, sliced
2 cloves garlic, minced
1 quart chicken or beef broth (I usually use chicken and it usually has hunks of chicken in it because that’s how I use up my chicken carcasses)
Leftover collards (including the sweet, sweet pot likker)
Salt and pepper to taste
¼ teaspoon thyme
1 bay leaf (remember to fish that sucker out before you serve)
1 package tortellini (optional)
This step adds more flavor!
Soak the beans overnight in water. Rinse and discard any sub-par beans. Saute your onion and carrots in oil until they start to soften. Add garlic and stir. Add beans, leftover collards, broth and spices. Add water to cover all the ingredients if needed. Cover and simmer for one hour. Add tortellini and serve with some good crusty bread.