Ham Hock Stew

INGREDIENTS

Nutrition

• 1 -2 lb pig's foot

• 1 lb pigs tails (optional)

• 1⁄2 onion

• 2 stalks celery

• 2 stalks green onions

• 1 bell pepper

• 2 cups dry pinto beans or 2 cups kidney beans, rinsed (1 lb)

• ¹⁄8 teaspoon baking soda

• 2 chicken bouillon cubes (or chicken broth)

• 2 teaspoons relish (optional)

• 1 teaspoon minced garlic

• ¼ cup white wine

• 3 bay leaves

• 1 teaspoon herbes de Provence

• salt

• pepper

DIRECTIONS

1. In a large bowl or pot, combine the beans, baking soda, and 3 quarts water and set aside to soak overnight. Drain and rinse the beans.

2. In a large stockpot, heat the vegetable oil over medium-high heat. Add the ham hocks and sear until browned, 4 to 5 minutes per side. Remove from the pan and set aside.

3. Reduce the heat to medium, and add the onion and fennel. Cook, stirring, until softened, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Pour in the wine. Using a wooden spoon, scrape up whatever ham hock and onion bits may have stuck to the bottom of the pot. Simmer until the liquid has cooked off, about 2 minutes.

4. Add the bay leaves, herbes de Provence, salt, pepper, and 2 quarts water. Return the ham hocks to the pot and bring the water to a full boil. Reduce the heat to low, cover, and simmer until the ham hocks are tender, about 2 hours.

5. Stir in the beans and cook, covered, until the meat is falling off the bones, about 1 hour more. Transfer the ham hocks to a plate to cool; continue cooking the beans. Discard the skin and bones from the ham hocks and shred the meat. Return the meat to the pot and cook until the beans are tender and the stew has thickened, another 45 to 60 minutes.

6. Garnish each serving with fresh parsley.

Alternative:

• 1. Rinse pigs feet.use knife to remove hairs from pig feet (as if scaling a fish).

• 2. Place in pot, cover with water, boil for 30-45 minutes to remove froth.

• 3. Meanwhile -- finely chop (or use food processor) the celery, onion, green onion, bell pepper, garlic -- may also add relish, carrots, or any other vegetables -- Set Aside.

• 4. Pour out water, rinse pigs feet, and use knife to remove any remaining hairs.

• 5. Rinse out pot, put pigs feet back in pot, cover with water and boil for 30 minutes. (This can be skipped if desired, but wont be as tender).

• 6. Pour out water, rinse pigs feet and rinse pot.

• 7. Place back in pot with chopped vegetables, beans, bouillons -- Cover with water and season to taste with salt, pepper, and seasonings.

• *** NOW IS THE TIME TO ADD PIGS TAILS IF DESIRED ***.

• 9. Bring to a boil on medium heat, cover and occassionaly stir for 2 hours -- Bring to low heat for last 1 hour.

• ** YOU WILL NEED TO ADD WATER TO STEW AS IT EVAPORATES **.