*  Exported from  MasterCook  *

                        Smoked Pork And Bean Soup

Recipe By     : The Frugal Gourmet on our Immigrant Ancestors, Jeff Smith
Serving Size  : 6    Preparation Time :0:00
Categories    : For Jill                         Sheryl D
                Reg 5                            August 98

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  Cups          Dried Pink Beans
   6      Lb            Smoked Ham Hocks -- Cut In 1" Pieces
   1      Medium        Yellow Onion -- Chopped
   1 1/2  Tsp           Hungarian Paprika
   2      Qts           Beef Stock
   2      Tsp           Freshly Rendered Lard Or Oil
   4      Cloves        Garlic -- Thinly Sliced
                        Salt And Fresh Ground Pepper -- To Taste

Soak the beans overnight in about 4 cups of water. Drain the beans and
place in a 6 quart pot along with all other ingredients except the
lard/oil, garlic, salt and pepper.  Cover and simmer until the hocks are
tender. Strain the hocks from the pot and cool.  Remove the meat and
discard the bones.  Remove 1/4 of the beans and puree with 1 cup of the
cooking liquid.  Return to the pot.  Chop the deboned meat and add to the
pot.  Stir all together and return the soup to a simmer.  Heat a small
frying pan; add the lard/oil and saute the garlic for a moment.  Add the
garlic to the pot along with salt and pepper to taste.  

REG5 shared by Sheryl Donner, Iowa City







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