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Bean and Bacon Soup, a blanket and the remote control sounds like a good evening to me.
Rinse your beans and then soak overnight, or follow directions on your bag for a quick soak. After soaking, rinse again and drain.
In a large pot, heat the oil on medium-high heat. Cook the onion, celery and carrot until they start to get soft, about 5 minutes. Add the garlic and cook for another minute. Add the beans, ham hock and water. Turn to high heat and bring to a boil, then turn heat down to medium-low. Cook for 3-4 hours with the lid partially covering the pot. Stir often.
Take the ham hock out of the pot and set aside. Using a blender or food processor, puree about half of the remaining soup mixture and add back to the pot. Take the ham hock and remove the skin, fat and gristle. Take the remaining meat off the bone and finely chop, then add back the pot. Add the parsley, salt and pepper, tasting along the way to get the right amount.
If the soup is too thick you can had hot water to the pot and stir well until it is the right consistency for you. If it is too thin, turn the heat to high and cook uncovered, stirring often until it is thick enough.
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Allison at Novice Life on 11.11.2010
I am always looking for a good ben and ham soup!
The Country Cook on 11.10.2010
This sounds so good. I am a big fan of bean and ham soups! And I am with you on the blanket & remote control!