1 1/2 Cups Dried Pink Beans
6 Lb Smoked Ham Hocks — Cut In 1″ Pieces
1 Medium Yellow Onion — Chopped
1 1/2 Tsp Hungarian Paprika
2 Qts Beef Stock
2 Tsp Freshly Rendered Lard Or Oil
4 Cloves Garlic — Thinly Sliced
Salt And Fresh Ground Pepper — To Taste
Soak the beans overnight in about 4 cups of water. Drain the beans and place in a 6 quart pot along with all other ingredients except the lard/oil, garlic, salt and pepper. Cover and simmer until the hocks are tender. Strain the hocks from the pot and cool. Remove the meat and discard the bones. Remove 1/4 of the beans and puree with 1 cup of the cooking liquid. Return to the pot. Chop the deboned meat and add to the pot. Stir all together and return the soup to a simmer. Heat a small frying pan; add the lard/oil and saute the garlic for a moment. Add the garlic to the pot along with salt and pepper to taste.
REG5 shared by Sheryl Donner, Iowa City