2cupscooked Great Northern Beansor other white beans of choice
Method
Preheat a skillet over medium-high heat. Add oil and swirl to coat the bottom of the skillet, then add carrots, celery, onion, garlic, mustard powder, salt and pepper. Cook, stirring occasionally, until tender, 3-4 minutes.
Transfer veggies to a slow cooker. Add bay leaves and ham hocks. Fill with water to cover the hocks, then cook for 6-8 hours on high, or until the meat on the ham hocks is very tender.
After 6 hours, remove ham hocks from the slow cooker. Discard fat and bones, then shred the meat with two forks. Return the meat to the slow cooker, along with the beans. Stir to combine, then continue to cook on high for another 15-20 minutes, or until beans are warmed through.
Gently mash some of the beans, if desired, for a creamier soup. Serve with crusty bread and enjoy!
Maple Bacon Breakfast Biscuits 2 cups flour1 tbsp baking powder½ tsp salt½ tsp pepper¼ cup frozen butter½ cup cooked (crumbled bacon)½ cup shredded white cheddar cheese2 tbsp maple syrup...
