- 4 ounces ham hocks or bacon or any combination
- 1 large onion, chopped
- 2 large carrots, chopped
- 3 cloves garlic, chopped
- Fresh parsley (optional)
- 2 cups dried white beans, soaked
- salt and pepper
- Queso Fresco cheese (fresh crumbling Mexican cheese)
1. Saute pork or bacon to render the fat. Add onion, carrot and garlic; saute until slightly browned, about 10 minutes. Add beans. Add 8 cups water, and simmer 1 hour or until beans are tender. Remove ham from ham hocks and put back in soup. Serve with Queso Fresco cheese. Makes about 16 cups soup. Perfect with cornbread.
Variation: Saute 1 chopped fennel bulb with onion. Add 1 (12-ounce) can stewed tomatoes with ham.
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