How to make it

  • 1. With a 12-inch length of kitchen twine, tie together the bay leaves, thyme sprigs, and parsley stems.
  • 2. Combine the beans, ham hock, herb bundle, 1 1/2 teaspoons salt, and 4 quarts of cold water in a large Dutch oven. Bring to a boil over medium-high heat, reduce the heat to medium, and simmer until the beans are soft, about 2 hours.
  • 3. While the beans are simmering, heat the butter in a large skillet over medium heat. Add the onion, carrot, and celery and cook, stirring occasionally, until soft and lightly browned, about 10 minutes. Add the garlic and cook until fragrant, about 30 seconds longer. Transfer the sautéed vegetables to a small bowl.
  • 4. Remove the herb bundle and the ham hock from the pot with the beans. Lightly smash some of the beans in the pot with a potato masher until creamy and lightly thickened. Using tongs and a chef’s knife, remove and discard the skin, fat, and bones from the hock and mince the meat. Add the meat and the sautéed vegetables to the beans and simmer, uncovered, until the flavors are melded and the soup has thickened, about 30 minutes. (The soup can be refrigerated in an airtight container for several days. Warm over medium-low heat, adding a little water if soup seems too thick.)
  • 5. Just before serving, season the soup with salt and pepper to taste and stir in the parsley and the lemon juice. Ladle the soup into bowls and garnish each with a lemon wedge.

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    " It was excellent "
    lindaburt021 ate it and said...
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