Sort ingredients
jamly
QR Code
Listen
Pdf
Rinse the beans. Place them in a large pot and cover with water over medium-high heat. Bring the beans to a boil, stirring occasionally.
Remove the pot from the heat and cover with a lid. Let the beans sit for an hour, then drain and set aside.
Pour the olive oil into the pot over medium heat. Saute the ham hocks, onion, and celery until tender. Add the garlic and saute for 2 more minutes.
Add the beans. Pour water until it’s 2 inches above the beans.
Stir in the tomatoes (juice included), parsley, rosemary, salt, pepper, and bouillon cubes.
Bring the mixture to a boil, stirring occasionally. Reduce the heat to medium-low and cover the pot. Let it simmer, stirring occasionally, for 2 to 2 ½ hours or until the beans are tender. Add more water if the mixture is getting too thick.
At the last 15 minutes of cooking, mix in the flavor packet that comes with the beans.
Taste the soup and season with more salt and pepper if needed.
Serve on its own or on top of rice. Enjoy!