Wednesday, September 22, 2010

Slow Carb Recipe: Ham Hock and Navy Beans

I'm trying the latest diet craze called The Slow Carb Diet. I've tried every diet known to man and I didn't want this one to be left out so I have to give it a go. So far...I haven't lost much weight, but I feel better and I'm sleeping better.

Carbs just might be evil.

My taste tester (my husband) really liked this meal and he didn't even add anything to it. I do think he missed having bread with it but he'll get used to it!

If you want to know more about the plan that I'm following, you can check out my fitness blog...Fat to Fit Mommy.

 Ham Hock and Navy Beans

4 (1/2-pound) ham hocks, scored
3 tablespoons olive oil
1 cup minced yellow onions
1/2 cup minced celery
1/2 cup minced green bell pepper
1/2 cup carrots, diced
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
2 bay leaves
1 large clove garlic, minced
1 pound navy beans, rinsed, picked over, soaked overnight and drained
8 cups chicken stock
1 teaspoon salt

Directions
In a large, heavy stockpot, heat the oil over medium-high heat. Add the ham hocks, onions, celery, bell pepper, carrots, red pepper flakes, oregano, thyme and bay leaves, and saute until soft, about 5 minutes. Add the garlic, and saute for 1 minute. Add the stock and bring to a boil over high heat. Reduce the heat to medium-low and simmer covered for 1 1/2 hours, stirring occasionally.

Add the navy beans and stir. Continue simmering over medium-low heat for 45 minutes to one hour, or until the beans are almost cooked and ham hocks are very tender. Season with salt and continue cooking 15 to 30 minutes, until beans are done and ham hocks are beginning to fall apart.