I prefer starting with smoked ham hocks. Next up would be a leftover Easter ham bone. Any holiday really. I see turkey and ham served side by side at tons of holiday meals!
I don’t use the meat from the ham hocks for adding to the soup as I find there is just not enough meat. Instead, I use ham pieces because they are relatively cheaper than other cuts of ham. I chop it into smaller pieces and add them right at the end of the cooking time.
I have used deli ham diced into smaller pieces and the soup still had it declared the best ham and beans! The whole point is any kind of ham can be added.
My mom, grandma, and aunts always used the meat off the hocks so if you are in this camp, go ahead and use it. I think it’s too much work.
Ham base or bouillon is another option if you don’t have any ham bones or hocks to use. Just be careful though, ham base can be pretty salty. Taste the broth before adding the beans! Add more water if you need to in order to cut some of the salt.
VEGETABLES
Onions and celery are the only vegetables I add to the broth while simmering the ham hocks. These will be discarded before the beans are added.
Once I have strained the broth, I add fresh finely diced onions and carrots back into the broth before adding the beans. I like the added color and touch of sweetness the carrots add. Both of these can be omitted.
Garlic can be added to the simmering liquid as well as the finished soup if desired.
THE BEANS
Many of the white beans can be used interchangeably if they end up with a soft, creamy, and somewhat delicate texture.
SORTING BEANS
I know that sorting beans sounds like something old-fashioned like scalding milk but it is still necessary in modern times.
Little pebbles and shriveled-up beans still make their way into the dried bean supply! Shriveled beans will not plump up like the rest of the beans. They aren’t bad, they just won’t be as tender or pleasant as the rest of the beans.
The little pebbles need to be removed because they will break teeth!
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