Drain the soaked beans and discard the water. Place the beans, ham hocks, chicken broth, and bay leaf in a soup pot; do not add salt at this stage. Bring to a boil and simmer for about 1 hour ...
Simmer for 1.5 hours on low heat. Remove ham and let cool. Shred ham from bone and add back to the bean pot. Season again to taste and serve over cornbread or as a soup.
Former F&W editor Grace Parisi's creamy, intensely savory soup infuses chicken and bean broth with smoky ham, fragrant vegetables, and thyme. Topped with seasoned croutons, this fall dish is a ...
Suggested Menu: sunchoke soup with virginia-ham croquettes; virginia-ham croquettes; breast of four corners farm's turkey "cuit sous vide" and roasted leg "en ballotine"; giblet gravy; green-bean ...
Because beans are relatively tasteless on their own, they're great at absorbing the flavors of other ingredients and seasonings in your soup. Check out Food & Wine's guide to classic bean soups ...
Senate Bean Soup — also called House Bean Soup, depending on which congressional kitchen you're eating from — has been a staple served to lawmakers and their guests every day in the halls of ...
Though plenty of us love lima beans, there seems to be an equally ardent contingent of haters, with few people in the middle. Those in the anti-lima camp tend to cite texture as the main reason ...