Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb White beans, dried
16 c Water, divided
2 1/2 lb Ham hocks, 4 hocks
1 1/4 c Leeks, diced
2 c Onions, chopped
1 ts Garlic, chopped
1/2 ts Thyme, dried
1 ts Olive oil
1 1/2 c Carrots, chopped
1 1/2 c Turnips, cubed
1/4 c Coriander, fresh, chopped

1. Inspect the beans for imperfections or stones and rinse them under
cold water. Place in a soup pot with 4 cups water. Bring to a boil
and cook 10 minutes. Remove from the heat and cool 30 minutes. 2.
Drain the beans and return them to the soup pot with the remaining 12
cups water. Add the ham hocks, cover, and bring to a boil. Reduce to
a simmer. 3. Meanwhile, saute the leeks, onions, garlic and thyme in
the olive oil over medium heat until wilted, about 5 minutes. Add to
the soup pot. 4. Cook, covered, 1-1/2 hours. Add the carrots and
turnips and cook 30 minutes. 5. Remove the hocks and cool. When cool
enough to handle, remove the meat from the bones, discarding the fat.
Add the meat to the pot. 6. Add the coriander and serve. Yield: 8 to
10 servings. Recipe from "Cuisine Rapide" from Pierre Franey and
Brian Miller.

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