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Ingredients
3 Quarts water
1 Smoked ham hock with meat attached
1 Bay leaf
1 Pound dry navy or kidney beans
2 Large onions, chopped
2 Stalks celery with leafy tops, chopped
1 Carrot, shredded or chopped
1/2 Sweet red pepper, chopped
1 Cup chopped fresh parsley
1 Tablespoon chopped fresh cilantro
2 Teaspoons ground cumin
1 Teaspoon dried oregano
1 - 2 Teaspoons Creole seasoning
4 Cloves garlic, minced
Hot-pepper sauce
Instructions
In a large no-stick pot, combine the water, ham hock, and bay leaf. Bring to a boil over medium-high heat. Reduce the heat to medium low, cover, and simmer for 1 hour. Uncover and simmer for 30 minutes.
Strain into a large bowl. Discard the bay leaf. Remove the meat from the bone. Trim off all visible fat and cut the meat into small dice. Set aside about 3/4 cup of the meat; reserve any remainder for another use. De-fat the stock.
Wash the pot with soapy water and rinse. Return the stock to the pot.
Makes about 14 cups