I sauteed the veggies and seasoned them with salt pepper and garlic powder before adding to the beans. Simmered for almost 2 hours to make sure the beans were soft enough. I used half water and half vegetable stock. Turned out amazing.
Much better off to soak the beans overnight, then drain and rinse again. DO NOT salt until the end. Refill with about 8 cups of water and cook the beans until mostly done. In a separate skillet, carmelize the onion and other veggies, then add the ham and heat through. As the beans are finishing, add the veggies and ham and any seasonings.
Yeah I'm surprised they posted that.. It's a bit of bad technique. Salt after you got your cured meat in there and cooked up. ---Also for everyone general bean care: - No acids till the beans are cooked. Which is a trick a lot of cooks use to bright up cured pork and bean recipes. Just a tiny amount of a vinegar or worcestershire adds a little brightness without becoming an apparent flavor. And remember tomatoes are acidic! If you're ever going to try and cook a bean dish with tomatoes! Soften beans first. - You can also use baking soda to speed up the softening of the beans. Just be careful about the amount you use since it can flavor the food if you use too much. Like 1/4th to 1/2 a teaspoon per 8 cups of water. Don't go heavy on it or it will flavor your beans and make them taste like baking soda which is terrible. - Hard water is bad for softening beans. - Stale and old beans can also be a problem.
@@Raspinator Haha! I agree. I looked at that and thought, "Those are going to be some very crunchy beans...". Not the result one looks for in bean soup. :=D
@@dianneyung111 Cook that ham bone COVERED in water! This person obviously never heard of bone soup or the purpose of using Bones for flavor. Clueless.
Nothing better than good old fashion Ham bone! That is where most of your flavor will come from, I grate carrots,chop onion,garlic mince,bay leaf,but, the best advice I got years ago was, near the end of soup ,add a large Tablespoon or two of ketchup! Gives the soup a good color,and a bit of richness. I have been making this soup for 50 years.
Thank you for your recipe. I just did learn that is healthy to throw away that first boiling water and then get in the new fresh water in wich you do boil the beans. Your presentation was very clear and nicely done. Thanks.
Once again I can always count on you they have the right recipe for me to do so now I'm making a pot of beans thank you so much now if I can just do the cornbread I got a meal lol stay safe😅😅😅😅
Thank you for your question! There is no cumin in this particular recipe, but you can certainly add a teaspoon or two of cumin along with the other seasonings. Enjoy!
There was so much wrong with this recipe, the most glaring ones are.... 1. There wasn't enough liquid to cook the beans. I'm surprised they didn't scorch to the bottom of the pan. 2. DON'T toss out the ham hock, remove the meat from the bones, add back to soup. 3. NEVER add salt when you're soaking the beans, it makes them tough 4. Cook on low simmer for about 2 hours.
Isn't there any good ham meat on the ham bone to cut off and use? Also, can chicken broth or stock be substituted for the water to any taste advantage?
Something I forgot in my previous comment: Salt should not be added when first cooking dried beans (even for soup). Salt will prevent them from softening. Always add salt during the last 10 to 15 minutes of cooking time and/or when adjusting for seasoning before serving.
I'm in a state of Ham Hock Shock. I was born and raised in Michigan and I know better than to waste a couple of good Ham Hocks. Inside that roll of fat is excellent ham!!! 4 or 5 ham hocks could replace the skimpy ham and also provide fat for flavor and the bone for the marrow. damn, i got myself drooling again.
I followed this video to make some bean soup and i have to say it tastes great but as many other comments suggest, take off any leftover meat on the ham hock, make the texture and taste 10x better! Because after boiling with the beans the ham meat becomes very tender, so its super easy to pull from the bone.
First of all, you didn't drain off the soaking water. Second, when you were cooking the beans with the ham hock, you didn't cover it with up to two inches of water - usually around six to eight cups. Simmer it on low for 2 hrs. Remove the ham hock, discard the fat and add what little meat is on the bone in addition to the extra diced ham.
Here's a hint for those who go straight to the comments: IGNORE the entire video. Just follow the commenters' suggestions. There's SO MUCH wrong with this "recipe" that it's just a plain train wreck. 1. Not enough water covering everything. 2. Didn't carmelize any veg before throwing everything on top of 'em. 3. Salting water with HARD beans in it? DUh! 4. THROW away the ham hock? What kind of a moron does this? 5. NO spices? No thyme? No parsley? No creme? No milk? What the heck? 6. Didn't soak beans first? SOAK YOUR BEANS OVERNIGHT, people! 7. Simmer 1-2 hrs? SIMMER THAT POT ALL DAY> When your boys come in from being outdoors, grab 'em a cupful with a hunka buttered bread. Then let it simmer some more. You can literally simmer bean/ham soup for days and it simply gets better over time. LOW simmer, mind; ya dasn't wanna burn 'em.
Thanks for the recipe. I'm trying to learn different ways people make theirs for new ideas. I don't understand a lot of the conments saying how they would make theirs because if they already have theirs the way they like it then why watch someone else. But I have never tried mustard powder that's a good idea. Thanks again!
Discard the Hambone? Are you crazy, where they did that at? 😳😂 Cook the hock with the beans in a slow cooker until beans are tender & makes a gravy. By then, the meat will fall off the bone, cut it up with more ham if you want. Then make hot wata conebread wit some hot sawuce. Good eating baby. 😋😂
Thanks for your question, Soul Eater8899. Powered mustard isn't critical to this recipe, but it deepens the flavor of the soup. If you have regular mustard in a jar--the kind used for hot dogs--you may certainly add that instead.
2:26 Discard?? Are you nuts!? Nobody in their right mind would throw away that cut; You must take baths in cream and have honey rubbed over your body in order to waste like that. Shame.
Yuck, chicken broth use the ham off the ham bone soak your beans overnight use three or four kinds of beans cook it all day in the crock pot at the end add a can of diced tomatoes course your seasonings in the soup that's soup
I sauteed the veggies and seasoned them with salt pepper and garlic powder before adding to the beans. Simmered for almost 2 hours to make sure the beans were soft enough. I used half water and half vegetable stock. Turned out amazing.
I'd soften the beans in a pressure cooker first and add the salt to the softened beans.
Me too! Also instead of water, I used chicken stock.
Much better off to soak the beans overnight, then drain and rinse again. DO NOT salt until the end. Refill with about 8 cups of water and cook the beans until mostly done. In a separate skillet, carmelize the onion and other veggies, then add the ham and heat through. As the beans are finishing, add the veggies and ham and any seasonings.
Yeah I'm surprised they posted that.. It's a bit of bad technique. Salt after you got your cured meat in there and cooked up.
---Also for everyone general bean care:
- No acids till the beans are cooked.
Which is a trick a lot of cooks use to bright up cured pork and bean recipes. Just a tiny amount of a vinegar or worcestershire adds a little brightness without becoming an apparent flavor. And remember tomatoes are acidic! If you're ever going to try and cook a bean dish with tomatoes! Soften beans first.
- You can also use baking soda to speed up the softening of the beans. Just be careful about the amount you use since it can flavor the food if you use too much. Like 1/4th to 1/2 a teaspoon per 8 cups of water. Don't go heavy on it or it will flavor your beans and make them taste like baking soda which is terrible.
- Hard water is bad for softening beans.
- Stale and old beans can also be a problem.
@@Raspinator Haha! I agree. I looked at that and thought, "Those are going to be some very crunchy beans...". Not the result one looks for in bean soup. :=D
You ruin this by discarding the ham hock,,,,pull ham off the bone and put ham back in the soup pot,,,thats where you get the best flavor !!!yum !!!
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@Wanda I'm with you, Girl! My jaw dropped when she said to toss that hock. !!!!
Wanda Duckworth I agree forget the ham they put I’m use the ham hock ham
@@dianneyung111 Cook that ham bone COVERED in water! This person obviously never heard of bone soup or the purpose of using Bones for flavor. Clueless.
Nothing better than good old fashion Ham bone! That is where most of your flavor will come from, I grate carrots,chop onion,garlic mince,bay leaf,but, the best advice I got years ago was, near the end of soup ,add a large Tablespoon or two of ketchup! Gives the soup a good color,and a bit of richness. I have been making this soup for 50 years.
Thank you for your recipe. I just did learn that is healthy to throw away that first boiling water and then get in the new fresh water in wich you do boil the beans. Your presentation was very clear and nicely done. Thanks.
Why why why would you discard the hock?!!
Once again I can always count on you they have the right recipe for me to do so now I'm making a pot of beans thank you so much now if I can just do the cornbread I got a meal lol stay safe😅😅😅😅
What kinda flavor are you getting for the small amount of time with the ham hock? I make a stock with it and use it instead of water.
Thank you for your question! There is no cumin in this particular recipe, but you can certainly add a teaspoon or two of cumin along with the other seasonings. Enjoy!
where did the broth go? add more liquid please
There was so much wrong with this recipe, the most glaring ones are....
1. There wasn't enough liquid to cook the beans. I'm surprised they didn't scorch to the bottom of the pan.
2. DON'T toss out the ham hock, remove the meat from the bones, add back to soup.
3. NEVER add salt when you're soaking the beans, it makes them tough
4. Cook on low simmer for about 2 hours.
Agree, this recipe will never work. Ham hocks have to be cooked for hours BEFORE adding the beans. THEN THEY BREAK DOWN AND YOU CAN EAT THEM!
That looks amazing thanks for the recipe
Discard the whole hamhock?
Isn't there any good ham meat on the ham bone to cut off and use? Also, can chicken broth or stock be substituted for the water to any taste advantage?
Looks delicious. I would have cut the meat off the ham hock and used it also. It's sounds like a good recipe.
Something I forgot in my previous comment: Salt should not be added when first cooking dried beans (even for soup). Salt will prevent them from softening. Always add salt during the last 10 to 15 minutes of cooking time and/or when adjusting for seasoning before serving.
Throwing away the ham hock is a sin. I stopped listening after that.
Me too! what an idiot
I'm in a state of Ham Hock Shock.
I was born and raised in Michigan and I know better than to waste a couple of good Ham Hocks.
Inside that roll of fat is excellent ham!!!
4 or 5 ham hocks could replace the skimpy ham and also provide fat for flavor and the bone for the marrow.
damn, i got myself drooling again.
I followed this video to make some bean soup and i have to say it tastes great but as many other comments suggest, take off any leftover meat on the ham hock, make the texture and taste 10x better! Because after boiling with the beans the ham meat becomes very tender, so its super easy to pull from the bone.
Zer0_
return to you tube
I'd rather use chicken stock then water to make the soup richer in flavor. Cut down the added salt.
You lost me at "discard."
Big help thanks
For a twist.... Add tarragon. 1/4 teaspoon to start. Tarragon is very strong and goes a long way.
First of all, you didn't drain off the soaking water. Second, when you were cooking the beans with the ham hock, you didn't cover it with up to two inches of water - usually around six to eight cups. Simmer it on low for 2 hrs. Remove the ham hock, discard the fat and add what little meat is on the bone in addition to the extra diced ham.
I would have chopped the meat from the ham hock. You're missing out on so much flavor by not using the ham hock.
Now we're talking!! Spill The Beans, it's no secret sister!!, that's how we cook!!
I would add salt last, so the beans have time to soften up first, and salt to taste, since the ham most likely has salt already.
Can’t find this delicious recipe
Don't forget to fix a pan of cornbread to go with it.
Here's a hint for those who go straight to the comments: IGNORE the entire video. Just follow the commenters' suggestions. There's SO MUCH wrong with this "recipe" that it's just a plain train wreck.
1. Not enough water covering everything.
2. Didn't carmelize any veg before throwing everything on top of 'em.
3. Salting water with HARD beans in it? DUh!
4. THROW away the ham hock? What kind of a moron does this?
5. NO spices? No thyme? No parsley? No creme? No milk? What the heck?
6. Didn't soak beans first? SOAK YOUR BEANS OVERNIGHT, people!
7. Simmer 1-2 hrs? SIMMER THAT POT ALL DAY> When your boys come in from being outdoors, grab 'em a cupful with a hunka buttered bread. Then let it simmer some more. You can literally simmer bean/ham soup for days and it simply gets better over time. LOW simmer, mind; ya dasn't wanna burn 'em.
I'll try this with lentils and sautee the ham and veggies first... Add some chile too! Yum
I like the part when they said to sort through the beans, then one second later they dump a bunch of obviously unsorted beans in the pot.
Aren't you supposed to saute the mirepoix?
Good job on your spelling
Thanks for the recipe. I'm trying to learn different ways people make theirs for new ideas. I don't understand a lot of the conments saying how they would make theirs because if they already have theirs the way they like it then why watch someone else. But I have never tried mustard powder that's a good idea. Thanks again!
"Remove the hamhock and discard?" What kind of witchery is this? LOL Seriously, keep it in there. SERIOUSLY
You discarded the Ham Hock???
Why would you pick out broken beans? 🤔
Gonna have some mighty tough beans adding the salt so soon!
I get discarding discolored beans but why throw away the broken beans?
I would have used chicken broth instead of water.
Why would you just discard all the meat in the ham hock?? Looked like it needed a little extra water ..A good recipe otherwise!!
Discard the Hambone? Are you crazy, where they did that at? 😳😂 Cook the hock with the beans in a slow cooker until beans are tender & makes a gravy. By then, the meat will fall off the bone, cut it up with more ham if you want. Then make hot wata conebread wit some hot sawuce. Good eating baby. 😋😂
the way poor people do it way better. its all done in the crock pot and it's not a pound of ham it's the how ham if gonna eat eat lol
cant wait to make this tomorrow! thanx
I can't believe you discarded the ham hock
This voice gives me eczema.
Looks good! Thanks for sharing :)
Not enough broth😢
Remove the ham bone and discard?!!! You have to be joking!!!!!
That hock had much meat on that thang yo!
Did I miss Cumin? Am I wrong to think it could use some Cumin?
I use peas
That soup needs just a bit more liquid for dry beans
is using powdered mustard necessary????
Thanks for your question, Soul Eater8899. Powered mustard isn't critical to this recipe, but it deepens the flavor of the soup. If you have regular mustard in a jar--the kind used for hot dogs--you may certainly add that instead.
Thank you very much
I know this comment is 2 years old but i used Honey mustard, and it tastes fantastic.
Interesting...@@Nul1fy
Thank you
Chinese chicken lasagne
Gee, I had a Jimmy Hendrix album once....
Discard the ham hock.....are u crazy? Eat that! Pick the meat off put it back in the pot... 👎
I just fish the bones out as I'm serving it
Could be much better.
Seems like bean stew rather than soup.
2:26 Discard?? Are you nuts!? Nobody in their right mind would throw away that cut; You must take baths in cream and have honey rubbed over your body in order to waste like that. Shame.
Looks flavorless AF! Maillard those veggies and ham and AT LEAST put those bay leaves in the freakin stock!
This certainly isnt country cooking
Bruh, that aint soup
When do we kiss the Bride? oh I see this was 10 years ago and this is still up what the;;;
There’s a ton of better recipes. Don’t use this one.
This must be really bland soup
Too thick
Your soup looks so dry. I don’t think this is called soup at all.
Yuck, chicken broth use the ham off the ham bone soak your beans overnight use three or four kinds of beans cook it all day in the crock pot at the end add a can of diced tomatoes course your seasonings in the soup that's soup
Upload your recipe .
Nope!
Just use canned beans, crockpot, roux,... Do not get me started!
Lol you know it I eat your ham and beans be for this video I can tell you do it the old way and the right way lol
uugghhhh that looks hard :(
Geeze really???
There is no meat on ham hocks ppl. There is hardly any meat. It’s only for flavor. Clearly no one here has ever made beans with ham hocks. So shut up