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Recipe Ingredients:
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1
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Ham Hock, cracked in two
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3 quarts
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Water
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2 tbsp
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Olive Oil
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1
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Large Onion, finely chopped
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6
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Garlic Cloves, minced
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1
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Large Carrot, finelly chopped
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1
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Large Leek, finely chopped
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20 ounces
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Fava Beans
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1
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Bay Leaf
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1 tbsp
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Dried Rosemary
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1 tsp
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Black Pepper, coarsely ground
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Cooking Directions: |
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1.
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Place ham hock in kettle/pot with cold water. Bring to a boil, reduce heat, cover, and simmer for 90 minutes. Remove meat and bones from resulting broth with a slotted spoon and set aside to cool. When broth is cool, degrease and refrigerate. Remove meat from bone and fat, cut meat into small pieces, and refrigerate.
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2.
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In a large pot, sauté onion, garlic, carrot and leek in olive oil until translucent, 10-15 minutes. Add the bay leaf with half of the reserved stock, bring to a boil, and lower heat. Add Rosemary and black pepper. Simmer covered, for 30 minutes.
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3.
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Rinse beans and add to pot, along with reserved ham pieces. Bring to boil, reduce heat, and simmer, covered, for 60 minutes. Stir every 15 minutes or so, to make sure beans don’t stick to bottom.
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4.
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Use a potato masher to coarsely break up beans; the soup should be a bit chunky. Continue simmering for 30 minutes, stirring frequently. Remove bay leaf.
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5.
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Serve hot or refrigerate until ready to use. The soup gets thicker as it cools. Thin with water as necessary. Makes 10 servings.
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Fava Beans (Giant)
Imported from Peru, these raw giant fava beans are truly extraordinary. Cook some up in a stew or fry them with garlic for a tasty treat.
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