White Beans and Ham Hock Soup

🧂 Ingredients

• 450 grams pre-soaked dry white beans

  or substitute 3 small cans (400 grams / 15oz)
• 1 kg bone-in ham hock

  brined, smoked and cooked
• 1 cup yellow onion

  finely diced
• 1 tablespoon tomato paste
• 1 tablespoon vegetable oil
• 1.5 tablespoons dried summer savory
• 1.5 teaspoons salt
• 1 teaspoon black pepper
• 2.5 liters water

  2.65 quarts
• 0.25 cup fresh dill
• 0.25 cup hot pickled chili peppers

Instructions

• 1 If not using Instant Pot / pressure cooker then preheat oven to 175 C / 350 F.
• 2 Soak the beans for at least 6 hours or alternatively boil them in water for 1-2
  minutes then turn off heat and soak for at least 1 hour.
• 3 Finely dice the onion and sauté it in oil until lightly browned.
• 4 Precut some of the pork hock so it disperses more evenly. This is optional since
  it the pork hock will be fork-tender after cooking and can be shredded.
• 5 Add all the ingredients to your pot and pour in the water.
• 6 Cook covered in oven for 2.5 hours or in Instant Pot / pressure cooker for 1
  hour.
• 7 If cooking in oven, check at halfway point to see if more water is needed. Top
  up if the level is too low.
• 8 After cooking, remove the bone and any large pieces of fat. Stir everything
  around to evenly mix the pork and beans.
• 9 Garnish as you like or with the suggested garnishes and enjoy.

Nutrition Info