When the weather gets cold, and all you want to do is stay warm and warm, the best thing you can do is make a large amount of delicious soup. On days like these, there is nothing more comforting than pork and white bean soup. (Okay, maybe some foggy wool slippers, but you can’t eat them!)
This pork-and-bean soup is one of my favorite recipes on the website, and one that my dad has been making for the family for decades. It makes a big boost (doubles as the set) and because it gets better with days, we’ll enjoy it for dinner one night and then for lunch for several days afterward.
Why do some stews and soups improve the next day? I think the reason is because the flavors from beans, pork, and vegetables have time to mix. The starch from the beans settles more in the broth which makes the stew thicker and similar to soup as well.
This recipe uses smoked pork shank or pork shank to make the rich gravy for soup. Pork leg tends to have more meat on it (soup photos show meat from pork leg).
Think of the hock as the “ankle” of a pig, directly above the feet. Legs below the shoulder (front) or pork (back leg).
I recommend using Sanx for this recipe if you have a choice. If you use pork shank and you like meat soup, you might want to add some chopped beef to your soup.
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