Ham Hocks and White Beans [Bulkbites.com]

• Servings: 6
• Time: 120 minutes

Beans are rich in protein, dietary fiber, calcium, iron, magnesium, potassium, zinc, copper, vitamin K and vitamin E. Eating beans helps to control the blood sugar levels and prevents tiredness. Eating beans also helps to prevent muscular degeneration. Ham hocks have considerable portions of protein, potassium and iron. Eating Ham hocks helps to strengthen the immune system of the body.

Nutrition

• calories: 507
• protein: 30
• carbs: 44
• fat: 25
• saturated fat: 0.41
• polyunsaturated fat: 0.56
• monounsaturated fat: 1.73
• cholesterol: 0
• sodium: 60
• potassium: 720
• dietary fiber: 4.28
• sugars: 9.51
• vitamin a: 181
• vitamin c: 21
• calcium: 97
• iron: 3
• magnesium: 0
• complex carbs: 30.21
• other fats: 22.3

Ingredients

• 10 serving Water
• 1 medium Onions, raw
• 1 large Carrots, raw
• 0.25 cup whole cloves
• 3 tsp Thyme, fresh
• 2 tbsp, chopped Basil, fresh
• 1 dash Salt, table
• 1 dash Spices, pepper, black
• 5 cloves Garlic, raw
• 6 1 cup Smoked Ham Hocks
• 1 tablespoon Oil, olive, salad or cooking
• 1 tbsp, whole Spices, fennel seed
• 2 tbsp Onions, young green, tops only
• 2 tbsp Parsley, fresh
• 1.5 cup Tomatoes, sun-dried
• 0.5 tsp Spices, marjoram, dried
• 1.5 1 cup White beans, small, raw
• 5 cup Leeks, (bulb and lower leaf-portion), raw
• 1 tbsp, crumbled Spices, bay leaf

Instructions

• To prepare ham hocks, add water, onion, whole cloves, bay leaves, thyme, carrot, celery, garlic cloves, ham hocks, black pepper and leek to a pot and bring to a boil.
• Reduce heat and simmer for at least 2 hours. Remove hocks and drain the stock into a large bowl. Keep the stock aside to cool. Cover both hocks and stock separately and chill for a few more hours.
• Separate meat from bones and fat. Finely chop the meat. Set aside 4 cups of stock to be used later.
• To prepare beans, wash beans and keep it in a large bowl covered with water up to 2 inches above beans. Cover and let stand overnight. Drain.
• Add tomato, marjoram, fennel seeds and thyme to the beans mixture and bring to a boil. Reduce heat and simmer till beans become soft.
• While beans simmer, heat a little oil in a pan over medium heat. Add chopped onion, leek, carrot, garlic cloves and celery and cook for at least 10 minutes. Now add salt, ground pepper, ham and vegetable mixture.
• To prepare garnish, mix green onions, basil and parsley in a separate bowl. Sprinkle this mixture over beans mixture and serve hot.