Navy Beans and Hamhocks

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a large, heavy stockpot, heat the oil over medium-high heat. Add the ham hocks, onions, celery, shallots, red pepper flakes, oregano, thyme and saute until the veggies are softened. Add the garlic, and saute for 1 minute. Add the stock and bay leaf and bring to a boil over high heat. Reduce the heat to medium-low and simmer covered for 1 1/2 hours, stirring occasionally.

Step 2

Add the navy beans and stir. Continue simmering over medium-low heat for an one hour, or until the beans are almost cooked and ham hocks are very tender. Taste to see if additional salt is needed. Cook until ham hocks are beginning to fall apart.

Step 3

Remove from the heat and remove the bones from the ham-hocks, fat, and bay leaves. Serve with green onions on top!