Creamy, starchy and filling, this hearty, rustic soup is the epitome of comfort.
And convenient: Beans go in dryno need to soak.
Add oil to pan; swirl to coat.
Photo: Iain Bagwell; Styling: Cindy Barr
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.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
