Recipe: Spanish White Bean Soup (using dried beans, ham hocks, carrots, and turnips)

SPANISH WHITE BEAN SOUP

1 lb dried white beans
16 cups water, divided use
2 1/2 lb ham hocks (4 hocks)
1 1/4 cups diced leeks
2 cups chopped onion
1 tsp chopped garlic
1/2 tsp dried thyme
1 tso olive oil
1 1/2 cups chopped carrots
1 1/2 cups cubed turnips
1/4 cup fresh chopped coriander (cilantro)

Inspect the beans for imperfections or stones and rinse them under cold water. Place in a soup pot with 4 cups water. Bring to a boil and cook for 10 minutes. Remove from the heat and cool for 30 minutes.

Drain the beans and return them to the soup pot with the remaining 12 cups water. Add the ham hocks, cover, and bring to a boil. Reduce to a simmer.

Meanwhile, saute the leeks, onions, garlic and thyme in the olive oil over medium heat until wilted, about 5 minutes.

Add the sauteed mixture to the soup pot. Cook, covered, for 1 1/2 hours.

Add the carrots and turnips and cook for 30 minutes more.

Remove the hocks and cool. When cool enough to handle, remove the meat from the bones, discarding the fat. Add the meat to the pot. Add the coriander and serve.

Servings: 8-10
Source: Cuisine Rapide by Pierre Franey