*  Exported from  MasterCook  *
                         Smoked Pork And Bean Soup
 Recipe By     : The Frugal Gourmet on our Immigrant Ancestors, Jeff Smith
 Serving Size  : 6    Preparation Time :0:00
 Categories    : For Jill                         Sheryl D
                 Reg 5                            August 98
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2  Cups          Dried Pink Beans
    6      Lb            Smoked Ham Hocks -- Cut In 1 Pieces
    1      Medium        Yellow Onion -- Chopped
    1 1/2  Tsp           Hungarian Paprika
    2      Qts           Beef Stock
    2      Tsp           Freshly Rendered Lard Or Oil
    4      Cloves        Garlic -- Thinly Sliced
                         Salt And Fresh Ground Pepper -- To Taste
 Soak the beans overnight in about 4 cups of water. Drain the beans and
 place in a 6 quart pot along with all other ingredients except the
 lard/oil, garlic, salt and pepper.  Cover and simmer until the hocks are
 tender. Strain the hocks from the pot and cool.  Remove the meat and
 discard the bones.  Remove 1/4 of the beans and puree with 1 cup of the
 cooking liquid.  Return to the pot.  Chop the deboned meat and add to the
 pot.  Stir all together and return the soup to a simmer.  Heat a small
 frying pan; add the lard/oil and saute the garlic for a moment.  Add the
 garlic to the pot along with salt and pepper to taste.  
 REG5 shared by Sheryl Donner, Iowa City
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