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...