Use an exepertly smoked hock from Babette's Table for a tasty and economical dinner.
Ingredients:
1 smoked ham hock
1 T olive oil
1 lb dried beans
1 onion, chopped
1 cup celeriac, diced
1 cup carrot, diced
1 T Herbes de Vermont
1 t garlic powder (or 5-6 fresh cloves, minced)
4 cups chicken or veggie broth
4 cups water
1 t cider vinegar, if needed
salt & pepper, to taste
Warm olive oil in your cast iron pot, and then add the onion, celeriac and carrot.
Cook until softened, then add the herbs, garlic powder or garlic, salt, pepper, and beans.
Let everything warm through, then add the ham hock, water and broth.
Bring to a simmer and cook 2-3 hours, or until the beans are soft and you have a thicky gravy-like consistency.
Test for seasoning and adjust, including a splash of vinegar if it needs brightening up.
Serve with some fresh bread or cornbread and enjoy.
