billy's smoked ham shank with white beans

How To Make billy's smoked ham shank with white beans

• 1

  In a large bowl, soak the beans overnight. Don't forget to clean/sort beans first.
• 2

  In a large saucepan/Dutch oven, melt the butter. Saute the onions, celery, and garlic for 5 minutes.
• 3

  Add the ham shank, broth, 2 cups water and bay leaves. Bring to a boil. Reduce to a simmer and cover. Cook for 90 minutes.
• 4

  Drain the beans that have soaked overnight. Add to the pot, along with the oregano, rosemary, red pepper flakes, black pepper, and tomatoes. Cover and bring to a boil, reduce heat, and simmer for 60 minutes. Stir occasionally so the beans and/or shank don't stick to the bottom. If necessary, add more water.
• 5

  Taste the beans and add salt if necessary. Depending on your ham shank, it may already be salty. Beans should be fairly soft by now.
• 6

  Cover and bring to a boil again. Reduce to a simmer and cook for 20 minutes. Test the beans to see if they are soft and creamy. If not, continue cooking until they are. If needed, add more water so they don't dry out. Beans should be soupy but not soup!
• 7

  When beans are done, carefully remove the shank from the pot to a cutting board. Let rest until cool enough to handle, then remove the meat from the bone. Chunks rather than shreds. Slice and return to the pot. Stir to combine.
• 8

  To serve, spoon onto the plate and garnish with a bit of chopped parsley.
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