• Pinto Bean And Ham Hock Soup

    0 votes


    • 1 lb pinto beans, soaked, overnight
    • 5 lt water
    • 2 lrg smoked ham, hocks
    • 1 Tbsp. canola oil
    • 1 x onion, diced
    • 2 x carrot, diced
    • 4 x cloves of garlic, chopped
    • 1 tsp freshly grnd coriander seeds


    1. In a large pot, heat the canola oil over a medium heat. Add in the diced onion and carrots and cook till tender, about 8 min. Add in the garlic and coriander seed and cook till fragrant, another 3 min.
    2. Add in the water, beans and ham hocks to the aromatic vegetables. Bring the pan to a simmer over a low heat for 2 hrs, till the beans are tender and the meat is falling off the hock.
    3. Remove the hock. While the hocks are cooling, puree the soup in a food processor - but not too fine - keep it coarse. Peel the skin off the hocks and throw away it. Dice the meat and add in it back to the soup.
    4. Simmer the soup for 10 min over a low heat and adjust the seasoning.

    Similar Recipes

    Leave a review or comment