In fact, we have them smoked and packaged. They are delicious. Below is a family favorite recipe using the hocks, that is perfect for these crisp fall days! Enjoy!
side note...as I get better at this, I will remember to take pictures to attach!
Autumn Navy Bean Soup
4 carrots, diced
4 stalks of celery, diced (I like to take from the middle and include the leaves)
1 red onion, diced
4-5 cloves of garlic, smashed
1 Tbls. each of olive oil and butter
1 Tbls. each of fresh thyme and rosemary, chopped (if not on hand, dried will do fine)
salt and pepper to taste
a couple glugs of white wine
10-12 cups of chicken stock
1-2 ham hocks and shanks
2 Tbls. fresh parsley
I drain the beans in a colander and rinse them. Set aside. In the same pot, I heat up some olive oil and butter. I saute the veggies, in this until crisp tender. I add in the herbs and salt and pepper, minus the parsley. I pour in the wine and deglaze the pan. Cook it down for a minute or two. Add in the hocks and shanks and the beans. Lastly, pour in the drained beans. I bring this mix up to a bubble, and turn it down to med-low. Simmer for 45-60 minutes. When done, the beans should be soft and creamy and the liquid should be cloudy as the beans break apart. I pull out the meat and cut off the bone into bite-sized pieces and put back in the soup.
I garnish this with the fresh parsley, a drizzle of olive oil, and some Parmesan cheese. Serve with some yummy bread, and you have a wonderful, filling Fall meal!