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Ham Hocks and Beans

Serves 6-8

• 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