White bean soup with ham hock and escarole from The Chef and the Slow Cooker (page 48) by Hugh Acheson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    White beans require soaking for 8 hours or overnight. Requires cooking for 6-8 hours.

  • PinchOfSalt on October 31, 2022

    Made this again, this time substituting two medium-sized pork hocks for the ham hock. Unsurprisingly, the soup needed a fair amount of salt to get the seasoning right, but still it lacked sparkle. My first impulse was to add some vinegar from a jar of vinegar peppers, but I had none. White vinegar, when added to a serving, wasn't right. Then I tried some rice vinegar and a nice dose of Melinda's Extra Hot Sauce in another serving. Perfect! I'll be repeating this variation, for sure.

  • PinchOfSalt on June 25, 2022

    The escarole transforms this soup from ho hum to something different and quite good. Without the escarole this is a simple white bean and ham soup. Adding the finely chopped escarole at the very end of the cooking time lends delightful crunch, color, and a bit of astringency. I found that I needed to add a fair amount of salt to get the seasoning right. I’ll definitely be making this recipe again.

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