Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Navy Beans Dry
2 qt Chicken Stock
1 ea Ham Hock Smoked
1 lg Onions Raw Chopped
8 oz Carrots Peeled Diced
8 oz Celery Raw Diced
2 ea Garlic Clove Minced
1 ea Onion pique
3 c Potatoes Large dice
Tabasco sauce to taste

1. Soak beans overnight. 2. Combine beans, soaking liquid, stock,
hock, and cook for 1 hour. 3. Sweat the onions, carrots, and celery
for 4 or 5 minutes, or
until the onions are translucent. Add the garlic until you can
smell the aroma. 4. Add the beans, stock mixture, and hock to the
vegetables. 5. Add the onion pique and potatoes and simmer until the
beans
and potato are tender. 6. Remove the onion pique and ham hock.
Dice ham and reserve. 7. Puree half the soup. Recombine the puree and
reserved ham with
the soup. 8. Adjust the seasoning with tabasco and with salt and
pepper.

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