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Smoky White Bean and Bacon Hock Soup

Smoky White Bean and Bacon Hock Soup

8 serves

15 minutes

3 hours

A classic family favourite is about to get a whole lot easier & tastier. Wait until they taste the creaminess of this masterpiece!

Ingredients

1 Smoked Bacon Hock

1 table spoon Olive Oil

1 finely chopped, Onion

3 crushed, Garlic Cloves

200g rinsed, dried Cannelloni Beans

2 litres Vegetable Stock

2 tea spoon Sweet Paprika

2 table spoon Smoked Paprika

1 loaf Community Co Sourdough Loaf

1 Zested Lemon for Gremolata

1 Long Red Chilli for Gremolata

1/2 Cup chopped, Flat Leaf Parsley for Gremolata

Method

  1. Heat the olive oil in a large heavy-based saucepan over med heat.
  2. Add the onion and carrot, then cook for 5-6 mins, or until softened.
  3. Add the garlic and cook, stirring, for 1 min.
  4. Add the bacon hock, beans, stock and paprika. Bring to the boil, then reduce the heat to low.
  5. Cover and simmer, stirring occasionally, for 2 1/2 hrs or until the beans and hock are tender.
  6. Remove the hock from the soup and shred the meat discarding skin and bone.
  7. Remove approx. 1/3 of the beans and carrots from the soup and mash, then return to the soup with the meat.
  8. Taste and season with sea salt flakes and freshly ground black pepper if required.
  9. Combine the gremolata ingredients in a small bowl.
  10. Serve the soup in large bowls, with a sprinkle of gremolata and slices of crusty bread.

Top Tips

  1. Beef topside or round roast would also work well in this recipe.
  2. Resting your roast will ensure it is tender and will lock the juices in.
  3. Leftover beef will be delicious in a crusty bread roll with salad for next day lunch.
  4. Use your favourite combination of dried herbs and spices on the roast – chilli flakes, cumin seeds, dukkah or za’atar all work well.
  5. -As a rule of thumb, time for cooking a beef blade, topside or round roast are as follows (per 500g) at 160°C (140°fan-forced): Rare – 20-25 minutes

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