This is Emeril Lagasse’s recipe that I started making this winter. Since P decided to start eating according the Four Hour Body Diet http://fourhourbody.com/ (similar to the paleo diet that a lot of people are following these days), I have started cooking a lot more beans and lentils to accommodate his diet. It is super easy to make and delicious. I actually opt to only use half the ham hocks, and it turns out fine. I also substitute cannellini beans if I can’t find navy white beans. Also, try adding some creole seasonings to add some more flavor. This is a very satisfying dish when it is cold out.
- 2 tablespoons vegetable oil
- 8 medium smoked ham hocks, about 4 ounces each
- 2 cups chopped onions
- 1 pound dried navy white beans
- Freshly ground black pepper
- 2 bay leaves
- 10 cups water
In a medium Dutch oven with a lid, over medium heat, add the oil. When the oil is hot, sear the ham hocks in batches, until brown, about 4 to 6 minutes. Remove the ham hock and set aside. Add the onions. Season with pepper. Saute for 2 minutes. Stir in the beans and bay leaves. Season with pepper. Saute for 1 minute. Add the reserved ham hocks and water. Bring to a boil and reduce the heat to medium low and simmer for 2 hours, or until the meat falls of the bone and the beans are creamy. Remove the bay leaves and season with salt and pepper.