Directions: |
Directions:In a large saucepan combine the beans, 8 c. water, bay leaf and sprigs of winter savory. Bring to a boil over medium heat. Reduce the heat to low, cover and simmer until the beans are just becoming tender (about 1 1/2 hours). Add the salt and continue to simmer beans until tender, adding more water if necessary, 1 to 1 1/2 additional hours. Set aside to cool in the cooking liquid. (you should have about 3 c. of cooking liquid.
In a large saucepan, cover the ham hocks with cold water by 3 inches. Bring to a boil, then cover and reduce the heat to low. Simmer until the meat is nearly falling from the bone, 1 1/2 to 2 hours. Remove the hocks and when cool enough to handle, remove the meat and skin. Tear of cut the meat into bite-size pieces. Mince enough skin to make 3 T. Set aside.
In a Dutch oven or large ovenproof casserole, heat 1/4 c. of the Onion Confit over medium heat until soft, 2 to 3 minutes. Add the tomato paste, pepper and about 1 c. of the bean cooking liquid. Stir, blending the sauce, Reduce the heat to medium and add the beans, another 1 1/2 c. of the cooking liquid, the meat and minced skin, thyme, minced savory, salt and pepper to taste and the remaining Onion Confit. Fold together with a wooden spoon being careful not to mash the beans. Simmer until thickened and hot, another 10 minutes.
Ladle into warm bowls and serve.
Onion Confit: Preheat oven to 400ºF.
Cut the butter into several chunks and put on a large baking sheet. Place in the oven to melt 4 to 5 minutes.
Remove the baking sheet from the oven and spread the onions on it. The layer of onions should be about 1 inch deep so that they do not fry. Tuck the bay leaf into the onions then sprinkle with thyme, savory and pepper. Drizzle the EVOO evenly over the top.
Put the baking sheet in the oven and cook the onions, turning them in the oil and butter every 10 to 15 minutes until they have turned a light golden brown and have reduced in volume by nearly half, 1 to 1 1/4 hours.
Remove from the oven and let cool. Transfer to a clean, dry jar and cover tightly to store. Can be stored in the refrigerator for up to a week.
Serves 4-6. |
This recipe for Smoked Ham Hocks and Cranberry Beans is from