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Fall is upon us. Cooler weather means warming bowls of comfort food. This hearty soup uses pink beans which possess a rich, meaty flavor in of themselves & plenty of flavorful ham hocks. Add beer & bacon to season the broth & you get a crowd pleasing meal that cooks up beautifully in the crock pot.

Mark’s 805 Ham Hocks & Pink Beans

Begin a day ahead to allow soaking time.

serves 6

• 3 cups dried Pink Beans (or Great Northern)

• 2 tsp. baking soda (for soaking water)

• 3 lbs. ham hocks

• 1 bottle 805 beer (or other ale)

• 4 cups chicken stock

• 1/2 tsp. Chipotle powder

• 1/2 tsp. cumin

• 4 thick slices of bacon, cut into thin strips

• 1 large onion, diced

• 2 serrano peppers, thinly sliced (or jalapeno)

• 4 cloves of garlic, minced

• 1 large hothouse tomato, diced

• 3 bay leaf

• 1 tbsp. fresh oregano

• 1/2 cup green onion, chopped

• 1/2 cup cilantro, chopped

Sort & rinse beans. Place in a large bowl with enough water to cover by 3” above beans, add 2 tsp. baking soda. Soak overnight. Next morning, rinse beans & place in a large capacity Crock pot (4-5 qt.). Add beer, stock, chipotle & cumin. Saute bacon until crisp, pour of fat leaving a tbsp or so. Add onion & peppers, saute 2-3 minutes then add garlic. Saute for 1 minute & add to beans. Add chopped tomato & bay leaf. Cover & cook on low 8-10 hrs. or if you got a late start do the shorter cooking cycle.

Check beans from time to time, making sure not to overcook them, you want them just tender. Near the end of the cooking time, about a half an hour before they are done, add fresh oregano. If you have enough ham hocks, place 1 in each bowl then ladle soup around it. Garnish with green onions, cilantro & a wedge of lemon or lime for squeezing. Serve with corn bread & an ice cold 805 beer.