Ham Hocks & Lima (Or Pinto) Bean Soup

“April showers bring May flowers”, may be the saying…..but, living on the Oregon Coast, the April showers are still coming down. Not that I’m complaining or anything because it just provides the opportunity to eat more soup before it gets too warm.

Simple and rustic, just like Rustic Coast Pastries, this hearty soup will warm bellies while watching the rain continue to come down. Pair with your favorite Rustic Coast Pastries bread and dinner is served.

Ham Hocks And Lima Bean Soup 
Ingredients:
1 lb Dried Pinto Or Lima Beans
2 Ham Hocks
1 Small Onion - Chopped
2 Carrots
Spices: Salt, Pepper, Garlic, 2 Bay Leaves
Instructions:

  • Soak the beans overnight in fridge in enough water to cover the beans by 4 inches.

  • The next day drain the beans well.

  • Combine the beans, ham hocks, onion, carrots and spices in a large pot. Cover with water and bring to a boil.

  • Reduce to low and cook simmering for 45 minutes to an hour. May need longer to get the meat to fall off the bones.

  • Pair with Rustic Coast Pastries bread and a side salad and dinner is served!