Smoked Ham Hocks and White Beans Unverified!

The Chronicle's white bean of choice was "cranberry beans" which I'd not heard of before. Their substitute was "other white been like cannellinis." Foodreference.com sugests flavor alternates as pinto before red kidney bean. The thing is all sort of overblown, really. TODO: STILL WORKING IT NEEDS RESEARCH: While its nice of the Chron to include a recipe for Onion Confit, one that scales to the size of the recipe would be better. The author says that you can break this recipe down "in half or even thirds" to hit the mark (which you'd be cheating .25 either way). Since but they always find "plenty of uses" for a pile of soggy onions they provided the Big Recipe. I'd rather be a .5 cup over than .25 cup under as that gives me an extra half to fiddle with.

Ingredients

  • 2 cups dried white bean
  • 1 bay leaf
  • 2 sprigs savory
  • 1 Tbl minced savory
  • 2 tsp kosher or coarse sea salt
  • 4 smoked ham hocks, 1/2 - 3/4 lb each
  • 1 1/2 cups tonion confit
  • 5 Tbl tomato paste
  • 1 tsp freshly ground black pepper
  • 1 Tbl minced fresh thyme leaves

Onion Confit (makes 4 cups)

  • 4 Tbl butter
  • 4 lb yellow or red onion
  • 2 bay leaves
  • 2 Tbl fresh thyme leaves
  • 1 Tbl chopped fresh winter savory leaves
  • 1 Tbl freshly ground black pepper
  • 1/4 cup olive oil

Onion Confit (2 cups -- closer to recipe)

  • 2 Tbl butter
  • 2 lb yellow or red onion
  • 1 1/2 tsp fresh thyme leaves
  • 1 1/2 tsp freshly ground pepper
  • 1/4 cup olive oil

Preparation

To prepare onion confit: Cube butter and melt on a large baking sheet in a 400F oven. Remove the baking sheet from heat and spread an even 1" layer of onions: it is not the objective to fry. Tuck the bay leaves in the onions and sprinkle with thyme, savory and pepper. Evenly pour olive oil over the top and bake, turning every 10 to 15 minutes, until volume has reduced by half; 60 to 75 minutes. Stores cooled for up to a week.

To prepare beans: combine beans, 8 cups water, bay leaf and winter savor sprigs. Bring to a boil before simmering for 1 1/2 hours or until beans start to become tender. Season with salt and

cook AN ADDITIONAL 1 and 1/2 hours until the beans are fully tender.

PARTIAL -- ENTRY TOOK A BREAK

Section hocks when they are tender enough to separate meat from inedibles.