Ingredients Jump to Instructions ↓

  1. 8 ouncesdry white kidney beans (cannellini beans) or Great Northern beans (about 1 1/2 cups)

  2. 1 poundcrosscut beef shanks (1 to 1 1/2 inches thick)

  3. 1/4 teaspoonsalt

  4. 1/4 teaspoonfreshly ground black pepper

  5. 1 tablespoonolive oil

  6. 3 mediumonions, chopped

  7. 3 mediumcarrots, chopped

  8. 1 cupfennel wedges or chopped celery

  9. 4 clovesgarlic, minced

  10. 6 cupswater

  11. 12 ouncessmoked ham hocks

  12. 1 tablespooninstant beef bouillon granules

  13. 1 bay leaf

  14. 2 teaspoonssnipped fresh thyme or 1/2 teaspoon dried thyme, crushed

  15. 2 teaspoonssnipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed

  16. 1/2 teaspoonsalt

  17. 1 14 1/2-ounce candiced tomatoes, undrained

  18. 4 cupstorn fresh spinach leaves

Instructions Jump to Ingredients ↑

  1. Directions Rinse beans. In a 4 1/2- or 5-quart Dutch oven, combine beans and 6 cups water. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or place beans in water in Dutch oven. Cover and let soak in a cool place for 6 to 8 hours or overnight.) Drain in colander; set aside. Sprinkle beef with the 1/4 teaspoon salt and the pepper. In a 4 1/2- to 5-quart Dutch oven, heat oil over medium-high heat. Add beef; cook about 5 minutes or until brown, turning once. Transfer to a plate; reserve 1 tablespoon of the drippings int he Dutch oven. Add onions, carrots, fennel or celery, and garlic to drippings in Dutch oven. Cover and cook about 10 minutes or until vegetables are tender, stirring occasionally. Return beef to Dutch oven; add drained beans, 6 cups water, ham hocks, bouillon granules, bay leaf, dried thyme (if using), dried rosemary (if using), and the 1/2 teaspoon salt. Bring to boiling; reduce heat. Cover and simmer for 1 1/2 hours. Stir in undrained tomatoes. Return to boiling; reduce heat. Cover and simmer about 30 minutes more or until beans and meats are tender. Remove ham hocks and beef; let stand until cool enough to handle. Remove meat from bones. Cut meat into bite-size pieces; return to soup. Discard bones and bay leaf. Skim off fat. Stir in spinach and fresh herbs (if using). Heat through.


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