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Photo: Iain Bagwell; Styling: Cindy Barr
Active Time:10 minsTotal Time:8 hrs 10 minsServings:8Jump to Nutrition Facts
Active Time:10 minsTotal Time:8 hrs 10 minsServings:8
Active Time:10 mins
Active Time:
10 mins
Total Time:8 hrs 10 mins
Total Time:
8 hrs 10 mins
Servings:8
Servings:
8
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2tablespoonsolive oil1 ½cupschopped onion1cupdiced celery1cupdiced carrot1tablespoonchopped fresh thyme6garlic cloves, chopped2poundssmoked ham hocks1pounddried Great Northern beans2(26-ounce) containers unsalted chicken stock (such as Swanson)¼cupminced fresh chives1teaspoonfreshly ground black pepper
Cook Mode(Keep screen awake)
Ingredients
2tablespoonsolive oil
1 ½cupschopped onion
1cupdiced celery
1cupdiced carrot
1tablespoonchopped fresh thyme
6garlic cloves, chopped
2poundssmoked ham hocks
1pounddried Great Northern beans
2(26-ounce) containers unsalted chicken stock (such as Swanson)
¼cupminced fresh chives
1teaspoonfreshly ground black pepper
DirectionsHeat a skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and celery, carrot, thyme and garlic; cook 10 minutes or until vegetables are tender. Scrape onion mixture into a 6-quart electric slow cooker. Add hocks, beans and stock. Cover and cook on LOW for 8 hours or overnight.Remove hocks from pan; cool slightly. Remove meat from bones; discard fat, skin, and bones. Chop meat; stir into beans. Cook 10 minutes to allow flavors to meld. Sprinkle with chives and black pepper.Originally appeared: Cooking Light
Directions
Heat a skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and celery, carrot, thyme and garlic; cook 10 minutes or until vegetables are tender. Scrape onion mixture into a 6-quart electric slow cooker. Add hocks, beans and stock. Cover and cook on LOW for 8 hours or overnight.Remove hocks from pan; cool slightly. Remove meat from bones; discard fat, skin, and bones. Chop meat; stir into beans. Cook 10 minutes to allow flavors to meld. Sprinkle with chives and black pepper.
Heat a skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and celery, carrot, thyme and garlic; cook 10 minutes or until vegetables are tender. Scrape onion mixture into a 6-quart electric slow cooker. Add hocks, beans and stock. Cover and cook on LOW for 8 hours or overnight.
Remove hocks from pan; cool slightly. Remove meat from bones; discard fat, skin, and bones. Chop meat; stir into beans. Cook 10 minutes to allow flavors to meld. Sprinkle with chives and black pepper.
Originally appeared: Cooking Light
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Nutrition Facts(per serving)260Calories5gFat36gCarbs19gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
