Bean Soup

1. 1

   1. Place beans in a large bowl and cover with cold water. Soak beans for 8 hours or as long as you've got.

2. 2

   2. Place hocks or bacon, bay leaf and onion in a large soup pot. Add the water and bring to the boil. Simmer for one hour.

3. 3

   3. Drain the soaked beans and add them into the pot. Simmer for another 1-2 hours or until beans are cooked and the ham is falling off the bone. Remove from heat.

4. 4

   4. Allow soup to cool then shred the meat from the hock and return it to the soup, discarding the bones and bay leaf. Taste and season well. Either refrigerate or bring back to a simmer.

5. 5

   5. When you're ready to serve, make the rosemary oil by placing the rosemary and oil in a small saucepan on a medium heat. When it starts to sizzle, remove from the heat.

6. 6

   6. Serve hot soup with rosemary oil drizzled over.

* Per serving · 4 servings · Values may vary.

No additional tips available.