It’s easy to make, sticks to the ribs and freezes well for future eating.
PUBLIUS’ BEANS AND HAM HOCKS
2 cups dried beans
2 leeks, white part only
1 stalk celery, minced
1 carrot, minced
1/3 cup celery leaves, minced
6 tbsp butter
1 tbsp flour
1 lb smoked ham hocks
1/4 cup minced parsley
1/8 tsp mustard seed
1/3 cup dry sherry
1 tsp salt
In a large saucepan cover the beans, rinsed and picked over, with 6 cups of water and let stand overnight.
Add 4 cups of water, bring to a boil over moderate heat, and simmer the beans, covered, for 1-1/2 hours. Mash the beans with a potato masher if desired.
In a kettle, cook the leeks (well washed), celery, carrot, celery leaves in butter until the vegetables are softened. Add flour, and cook the mixture, stirring, for 2 minutes. Stir in the beans, including the liquid, ham hocks, 2 cups of water, minced parsley and mustard seed. Bring the mixture to a boil over moderate heat, and simmer, covered, for 3-4 hours. Add water if necessary to keep the beans covered.
Transfer the hocks with a slotted spoon to a bowl, and remove the meat from the bones. Stir in the meat, sherry and salt, and heat moderately, stirring all the while, until it is all mixed in.
I forgot to buy leeks...arrrgh.