Ingredients

•             8 ½ cups water
•             2 pounds Smoked ham hocks
•             1 pound Great Northern Beans
•             1 tbsp Olive Oil
•             2 tsp Herbs de Provence
•             2 tsp Garlic, freshly minced
•             1 tsp Salt
•             ½ tsp Black Pepper
•             1 cup Carrots, sliced or chopped
•             1 cup Onion, diced
•             1 cup Celery, sliced or chopped

Instructions

FIRST STEP:

Add the water to a Dutch oven over medium heat

Bring the water to a boil and add the beans, remove from the heat and let the beans soak for two hours

Drain and rinse

Add 8 ½ cups of water to the pot and add in the Ham Hocks and Herbs de Provence

Bring to a boil, reduce the heat to a simmer, cover and cook for 1 hour

SECOND STEP:

Saute the onions, carrots and celery in a skillet over medium high heat until the vegetables have softened

THIRD STEP:

Add the vegetables and drained beans to the broth with the ham hocks. Bring to a boil and reduce heat and simmer for 40 minutes, while covered

Remove the ham hocks and trim off all meat you can. Add the meat back to the pot

Discard the rest of the ham hock

Serve with additional Salt and Pepper, garnish with Parsley

Nutrition Information:

YIELD: 4 SERVING SIZE: 1
Amount Per Serving: CALORIES: 124TOTAL FAT: 6gSATURATED FAT: 4gTRANS FAT: 2gSODIUM: 252mgCARBOHYDRATES: 64gPROTEIN: 4g