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- 6 good-sized ham hocks
- 2 large onions
- 5 medium-sized carrots
- 5 medium-sized onions
- 4 cans white beans
- salt and pepper
Rinse hocks. Cover in water in large boiling pan along with onions, cut in quarters. Add salt and pepper.
Bring to a slow simmer for about two hours with lid on pan, or until tender to suit. Skim fat, if necessary.
Add carrots, cut in bite-size pieces. When done, drain water and keep stock. (Stock may be saved and frozen; great for making vegetable soup)
The final step is to add beans, broth and heat all ingredients together.
Submitted by E. B.
Prepared for the cookoff by Claudia Lashley
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