Bean Soup a la Ferenc

From our friend, Frank Horvath

Equipment:

• Large ( 6 Qt. ) Chamba Soup Pot ( clay bean pot ), large skillet with cover for mirepoix

Ingredients:

• 1.5 cups Borlotti beans from Rancho Gordo soaked overnight
• 3 or so pieces of Smoked Hocks (Hickory Smoked Pork Hocks)
• 2 or so pieces of Smoked Sliced Shanks (Hickory Smoked Ham Shanks)
• 4+ large peeled garlic cloves, left whole
• 3 bay leaves
• Mirepoix: small onion, 2 carrots, 2 celery stalks, 1 small celeriac chopped
• Salt to taste
• Diced Ham
• Italian Parsley; tie parsley into a bunch

Method:

Pour beans and soaking water into Chamba pot – Add Smoked Hocks and Ham Shanks – Add more water (we still need room for mirepoix & diced ham later) – Add garlic – Add bay leaves – Bring to a boil, wait 5 minutes, then reduce to a simmer – Prepare mirepoix and add it at 2 hours to pot – Add salt at 2 hours to pot (Rancho Gordo’s recommendation) – Use mirepoix skillet to heat ham before adding to pot at 2.5 hours – Tie some parsley using kitchen twine and add to pot at 2.75 hours – When cooking is done, discard bay leaves, garlic, and parsley Guide (summary) to cooking times: – Total cooking time: about 3 hours; check beans and ham hocks for doneness – Add salt after 2 hours (Rancho Gordo’s recommendation) – Add mirepoix after 2 hours (needs 20 minutes of cooking time in skillet) – Add heated, diced ham after 2.5 hours – Add Italian parsley after 2.75 hours.  There is some fat released from the pork bits.  I usually wait for the soup to cool off and then scrape the fat off.

Sources:

• Smoked Hocks and Smoked Sliced Shanks are available from King Soopers
• Celeriac (celery roots) are available from King Soopers
• Chamba pots: http://www.mytoque.com/chcosoandstp.html
• Heirloom Borlotti beans: http://www.ranchogordo.com