Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 ham bone or 2 or 3 smoked ham hocks
- 3 cups navy, pea, or other dried white beans, washed and picked over
- 12 cups chicken, beef, or vegetable stock, or water
- 2 medium onions, quartered
- salt and freshly ground black pepper to taste
- minced fresh parsley leaves for garnish
Directions
Place the ham bone, beans, and stock or water together in a large saucepan or casserole and turn the heat to medium-high; add the onions.
When this boils, turn the heat down to medium-low and cover partially.
Cook, stirring occasionally, until the beans are very soft and any meat falling off the bone, at least 1 hour.
Turn off the heat; remove the bone from the pot and let cool slightly.
Take all the meat off the bone, chop it, and set it aside.
Mash or puree the beans, then return them to the pot along with the ham.
Reheat, season to taste, garnish, and serve.
Category:Cathy's Recipes
Category:Soup Recipes
Category:Ham hock Recipes
Category:Navy bean Recipes
Category:White bean Recipes
Category:Chicken stock Recipes
Category:Beef stock Recipes
Category:Vegetable stock Recipes
Category:Onion Recipes