The perfect marriage of creamy, tender white beans and the smoky, salty flavor of ham hocks and bacon. A thick, hearty and comforting soup that will please everyone.
Preparation:
Cook:
Level: Easy
Ingredients
- 5 bands Bacon, cut into ½ inch ribbons
- 1 Medium white or yellow onion, chopped
- 3 cloves Garlic (coarse), minced
- 3 pounds 4 pounds smoked pork shanks
- 1 pound Great Northern White Beans, washed and picked clean
- 1 teaspoon dry oregano
- 2 Large bay leaves
- 8 cups Low sodium chicken broth, more broth or water as needed
- Salt (optional)
- Cracked black pepper
- 1 teaspoon Fresh lime juice (optional)
Preparation
Start by browning the bacon until it begins to caramelize the bottom of the pressure cooker but is still soft. Add onions and garlic and sauté until tender and aromatic.
Add pork shanks, washed beans, oregano and bay leaves. Add the chicken broth (enough to cover the beans by about 2 inches), secure the lid, and cook over medium heat for about 20 minutes after the pressure cooker valve hisses, indicating it is cooking under pressure.
After 20 minutes, turn off the heat, release the pressure and remove the lid. Check that there is enough liquid left to cook the beans. Add more broth or a little water if the beans are not covered with liquid. Lock the lid again, turn the burner back to medium heat and cook for another 15 or 20 minutes once the pan comes to pressure.
Turn off the burner, release the pressure and unlock the lid. The soup should be thickened and the beans tender. Add more water or broth if the mixture is too thick.
Remove the pork shanks from the soup, remove the skin and discard. Cut the meat off the bones, discard the bones and return the meat to the soup. Taste for seasoning and add salt and pepper as needed. Add lime juice and mix well.
Serve with a garnish of chopped parsley, if desired.
