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Thanks for checking out FixmyRecipe.com. I’m Chef Billy Parisi our new fix goes to Cathy. Cathy forgot to tell us where she is from. Don’t worry, let us know next time. She submitted a recipe for bean soup said she’s not using fork. Kind to know what she is doing we are going to fix her right up.
Cathy I don’t know why you didn’t use pork maybe its because of your religion I don’t know why but, it provides so much natural salt so what we ‘re going to do is put olive oil on this ham hock and roast it for about an hour in 20 minutes of 350 degrees.
In the meantime our ham hock is roasting what we’re going to do is add a little olive oil to our pan, garlic and some fresh vegetables. All right watch those vegetables are caramelized we’re going to deglaze with a little white wine and make sure you cook it till its almost gone then we’re going to simply add the rest of our ingredients.
All right, chicken stock, of course our northern beans, navy beans, ham and some herbs to bay leafs and some fresh thyme. After that hour and 20 minutes of that ham hock being in the oven, we’re going to take it out put it on the burner deglaze with white wine and we’re going to add it right into the soup. Everything came together so nicely and very easily at this point. We’re going to put a lead on it, put it on the back burner let it sit for two hours, let all those flavors come out and then we’re going to have try some. Our soup has been sitting on the burner for a few hours, all those flavors are coming out and let’s get a little peak. It smells like heaven. Lt’s go ahead and pour in a bowl and try some of this out.
Cathy, you cannot go wrong with pork products, they have so much natural salts, the flavors are incredible. Do me a favor put your rest on hold and try out this brand new bean and ham soup. Once again Cathy, thank you so much for writing in what would go better with this? Try out my buttermilk cornbread recipe will be perfect with this ham and bean soup. Come back tomorrow and see our new feature fix of the day.