2 cups canned great northern beans
4 cups country ham stock, recipe follows
1 cup chopped meat from ham hock (from preparing stock)
2 tablespoons chopped red bell pepper
1 teaspoon salt
1/8 teaspoon black pepper
Mash 1 cup of the beans. Add this and the cup of whole beans to the stock. Add the ham, red pepper, salt and black pepper. Cook for about 15 minutes over medium heat. Makes 4 to 6 servings.
Country ham stock
2 Kentucky country ham hocks 1/2 pound ham skin 3 pints water 1/2 cup chopped celery 1 small onion, chopped 1 medium carrot, chopped 1 teaspoon salt 1/2 teaspoon black pepper
In a large kettle bring ham hocks and skin to a boil in 3 pints of water. Boil for 15 minutes.
Skim off foam that rises to the top and add the celery, onion, carrot, salt and black pepper. Boil for another 15 minutes. Strain to remove solids. (Remove ham from hocks and use in bean soup.)
Makes about 6 cups stock, a little more than you may need for the soup recipe.
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