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Ingredients
1 Pound red kidney beans
3 Small potatoes, diced
2 Pounds smoked ham hocks
2 Medium onions, diced
1 (29 oz) Can tomato puree
Instructions
Note: This needs a large kettle (3 or 4 quarts). Also suggest a pressure cooker for the ham hocks. Sort beans to eliminate small stones, etc. Cover with about 2 inches of water (in large kettle). Soak overnight. Drain. Then boil about 2 quarts of water in large kettle to be used for the soup. Add the beans. Bring to a boil again. Reduce heat, and simmer for about 3 hours. After that, add diced onion and diced potatoes. Meantime, cook ham hocks about 3/4 hour in a pressure cooker. Pour off juice. Allow to cool and refrigerate, to solidify fat, which should be removed. When ham has cooled, remove skin and fat. Cut meat from bones. Also use the gelatinous parts in the soup stock. Add cut up meat to mix and when liquid is reduced, add tomato puree. Cook for another 1/2 hour. This makes about 2 1/2 to 3 quarts of hearty soup. It can be reheated and used for some time until it is all used up. Each reheating improves the thick consistency of the soup until it's nearly a stew at the end.