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bean soup stock

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    • 704 posts
    August 3, 2014 8:01 PM PDT

    i took this ladies class because I thought i knew all there was to makeing stock & broth after all i teach yearly for 15 years ..  she blew me away I could wait to make this didn't mention this to anyone in the family I made with out a doubt the best pinto beans Iever did and my family loved them ...

    bean soup stock

    2 tablespoons dried parsley

    1 tablespoon thyme

    1 tablespoon marjorm

    2 bay leaves

    2 tablespoon celery seed  

    1 meaty ham hock abut 2 1/2 -3 lbs

    3 quarts water

    1 tablespoon salt

    measure parsely, tyme, majorm, baby leaves and celery seed  into a square clothsecurely at the top with string. Combine with ham hock, water and salt in stock pot Bring slowly to a boil . removing sucm and fat as they float to the top.  Cover and simmer 2 1/2 - 3 hours . Do not boil or fat will be reabsorbed into the broth and will make it cloudy . Refrigerate overnight   Skim and discard fat that floats to the top cut the ham off bone. Reserving onlly very lean meat .  Dice and return to stockpot with seasoning pouch .  Discard ham bones and ham fat . Use the stock at once or store in freezer or up to 2 weeks in refigerator.  

    this made the best pinto beans  even dh asked what I did different he was amazed ... it works with any kind of beans ...  I paid $75 for the class but now i know i post more stocks tomorrow off to bed...