Walkadee's White Beans

1. 1

   Using a large stock pot of at least 10 quarts: heat one tablespoon of olive oil to saute onions,carrots and celery for 10 minutes until soft, add garlic and continue cooking five minutes more.

2. 2

   Add beans that have been rinsed and sorted and cover with enough water to exceed top of beans by 3 inches.

3. 3

   Bring to a boil and reduce heat to a simmer.

4. 4

   Simmer uncovered allowing flavors to concentrate in broth.

5. 5

   In a separate pan cook ham hocks in enough water to cover by the same three inches until meat will fall off bones ( about one hour).

6. 6

   Remove hocks and cool until easy to handle ( about 10 minutes).

7. 7

   ; Retain cooking liquid.

8. 8

   Remove meat from bones discarding fat and bones ( or save for your dog).

9. 9

   Add meat and reserved cooking liquid to bean pot.

10. 10

    Add spices at this point and continue cooking beans ( uncovered)for approximately one more hour until beans are very tender.

11. 11

    Using a potato masher mash beans in pot to thicken soup.

12. 12

    Taste and adjust seasoning as needed.

13. 13

    Serve hot with cornbread or rolls.

* Per serving · 4 servings · Values may vary.