My 15 bean soup is already done, last night. Didn't notice till it was
too late, it didn't include the ham flavor pack. Then I couldn't find
the usual country ham, so today I settled for for ham hocks. They're
pale-looking, so I assume they're not smoked. Just guessing, decided to
simmer them till I think they're done.

Don't think just adding the hocks will help the flavor much....can I use
the water the hocks boiled in...?? Couldn't find anything resembling ham
flavoring at 3 stores.

any ideas welcomed
<Jon K>

On Nov 22, 9:46 pm, JonL > wrote:
> My 15 bean soup is already done, last night. Didn't notice till it was
> too late, it didn't include the ham flavor pack. Then I couldn't find
> the usual country ham, so today I settled for for ham hocks. They're
> pale-looking, so I assume they're not smoked. Just guessing, decided to
> simmer them till I think they're done.
>
> Don't think just adding the hocks will help the flavor much....can I use
> the water the hocks boiled in...?? Couldn't find anything resembling ham
> flavoring at 3 stores.
>
> any ideas welcomed
> <Jon K>

I like your thee stores. "Ham flavoring"? Yuk. You are not
"settling" for the hocks, it's an upgrade.

What else did you do? Just boil that tube of beans?

Not too late. Yes, save the hock water. Simmer it down, reduce it a
bunch. Strip the meat, crack the bones if you can, add them to the
stock. Throw in some carrotonioncelerygarlic as long as you are
there. If you don't have to eat this tonight, cool the broth., skim
off most of the fat.

The hocks are gonna make your soup into aspic (jelly). More liquid.
How do you feel about tomato juice?

Herbs and spices would have been better earlier, but you can still add
some of your favorites. And there is always salt, pepper, hotsauce,
lemonjuice/vinegar up to or at table.

Or maybe, let the beans be relatively bland this time and make some
kick-ass over-spiced jalepeno garlic cheese cornbread to go with.

Good luck.

In article
>,
bulka > wrote:

> On Nov 22, 9:46 pm, JonL > wrote:
> > My 15 bean soup is already done, last night. Didn't notice till it was
> > too late, it didn't include the ham flavor pack. Then I couldn't find
> > the usual country ham, so today I settled for for ham hocks. They're
> > pale-looking, so I assume they're not smoked. Just guessing, decided to
> > simmer them till I think they're done.
> >
> > Don't think just adding the hocks will help the flavor much....can I use
> > the water the hocks boiled in...?? Couldn't find anything resembling ham
> > flavoring at 3 stores.
> >
> > any ideas welcomed
> > <Jon K>
>
> I like your thee stores. "Ham flavoring"? Yuk. You are not
> "settling" for the hocks, it's an upgrade.
>
> What else did you do? Just boil that tube of beans?
>
> Not too late. Yes, save the hock water. Simmer it down, reduce it a
> bunch. Strip the meat, crack the bones if you can, add them to the
> stock. Throw in some carrotonioncelerygarlic as long as you are
> there. If you don't have to eat this tonight, cool the broth., skim
> off most of the fat.
>
> The hocks are gonna make your soup into aspic (jelly). More liquid.
> How do you feel about tomato juice?
>
> Herbs and spices would have been better earlier, but you can still add
> some of your favorites. And there is always salt, pepper, hotsauce,
> lemonjuice/vinegar up to or at table.
>
> Or maybe, let the beans be relatively bland this time and make some
> kick-ass over-spiced jalepeno garlic cheese cornbread to go with.
>
> Good luck.

All good ideas! I'm not the op, I just agree with you. :-)
--
Peace! Om

"All People and things are interdependent. The world has become so small that no nation can solve its problems alone, in isolation from others. That is why I believe we must all cultivate a sense of responsibility based on love and compassion for each other." -- Dalai Lama

bulka wrote:
> On Nov 22, 9:46 pm, JonL > wrote:
>> My 15 bean soup is already done, last night. Didn't notice till it was
>> too late, it didn't include the ham flavor pack. Then I couldn't find
>> the usual country ham, so today I settled for for ham hocks. They're
>> pale-looking, so I assume they're not smoked. Just guessing, decided to
>> simmer them till I think they're done.
>>
>> Don't think just adding the hocks will help the flavor much....can I use
>> the water the hocks boiled in...?? Couldn't find anything resembling ham
>> flavoring at 3 stores.
>>
>> any ideas welcomed
>> <Jon K>
>
> I like your thee stores. "Ham flavoring"? Yuk. You are not
> "settling" for the hocks, it's an upgrade.
>
> What else did you do? Just boil that tube of beans?
>
> Not too late. Yes, save the hock water. Simmer it down, reduce it a
> bunch. Strip the meat, crack the bones if you can, add them to the
> stock. Throw in some carrotonioncelerygarlic as long as you are
> there. If you don't have to eat this tonight, cool the broth., skim
> off most of the fat.
>
> The hocks are gonna make your soup into aspic (jelly). More liquid.
> How do you feel about tomato juice?
>
> Herbs and spices would have been better earlier, but you can still add
> some of your favorites. And there is always salt, pepper, hotsauce,
> lemonjuice/vinegar up to or at table.
>
> Or maybe, let the beans be relatively bland this time and make some
> kick-ass over-spiced jalepeno garlic cheese cornbread to go with.
>
> Good luck.

Thanx loads! Got the water reduced by at least 50%. Kinda
cloudy-looking, guess I'll try some in one bowl. I already cooked the
beans with carrots, celery, onion, garlic and tom juice. Still had no
flavor. Like that cornbread idea, too.

In article >, JonL >
wrote:

> My 15 bean soup is already done, last night. Didn't notice till it was
> too late, it didn't include the ham flavor pack. Then I couldn't find
> the usual country ham, so today I settled for for ham hocks. They're
> pale-looking, so I assume they're not smoked. Just guessing, decided to
> simmer them till I think they're done.
>
> Don't think just adding the hocks will help the flavor much....can I use
> the water the hocks boiled in...?? Couldn't find anything resembling ham
> flavoring at 3 stores.
>
> any ideas welcomed
> <Jon K>

A bit of bacon... :-)

Hocks imho or ham skin are better than "ham flavoring". I always toss
that packet!
--
Peace! Om

"All People and things are interdependent. The world has become so small that no nation can solve its problems alone, in isolation from others. That is why I believe we must all cultivate a sense of responsibility based on love and compassion for each other." -- Dalai Lama

On 2008-11-23, JonL > wrote:

> Don't think just adding the hocks will help the flavor much....can I use
> the water the hocks boiled in...??

Absolutely!! I keep hock stock around all the time. The cure for BSD is
simply starting with a good flavorful stock. Water is great for tea,
coffee, and washing body and clothes and dishes, but it ain't worth a damn
for soup.

nb

JonL wrote:
> My 15 bean soup is already done, last night. Didn't notice till it was
> too late, it didn't include the ham flavor pack. Then I couldn't find
> the usual country ham, so today I settled for for ham hocks. They're
> pale-looking, so I assume they're not smoked. Just guessing, decided to
> simmer them till I think they're done.
>
> Don't think just adding the hocks will help the flavor much....can I use
> the water the hocks boiled in...?? Couldn't find anything resembling ham
> flavoring at 3 stores.
>
> any ideas welcomed
> <Jon K>

Try adding some liquid smoke to the water that you boil the hocks in.

On Nov 22, 9:46�pm, JonL > wrote:
> My 15 bean soup is already done, last night. Didn't notice till it was
> too late, it didn't include the ham flavor pack. �Then I couldn't find
> the usual country ham, so today I settled for for ham hocks. They're
> pale-looking, so I assume they're not smoked. �Just guessing, decided to
> simmer them till I think they're done.
>
> Don't think just adding the hocks will help the flavor much....can I use
> the water the hocks boiled in...?? Couldn't find anything resembling ham
> flavoring at 3 stores.
>
> any ideas welcomed
> <Jon K>

Ham hocks are almost always smoked... simmer them long and add to the
cooked beans. I add Penzeys smoked paprika for extra smoke flavor...
I don't care for it with much else but it's good in bean soup... add a
little at a time and taste, it's potent, and it's real smoke.

On Nov 24, 4:26�pm, Sheldon > wrote:
> On Nov 22, 9:46 pm, JonL > wrote:
>
> > My 15 bean soup is already done, last night. Didn't notice till it was
> > too late, it didn't include the ham flavor pack. Then I couldn't find
> > the usual country ham, so today I settled for for ham hocks. They're
> > pale-looking, so I assume they're not smoked. Just guessing, decided to
> > simmer them till I think they're done.
>
> > Don't think just adding the hocks will help the flavor much....can I use
> > the water the hocks boiled in...?? Couldn't find anything resembling ham
> > flavoring at 3 stores.
>
> > any ideas welcomed
> > <Jon K>
>
> Ham hocks are almost always smoked... simmer them long and add to the
> cooked beans. �I add Penzeys smoked paprika for extra smoke flavor...
> I don't care for it with much else but it's good in bean soup... add a
> little at a time and taste, it's potent, and it's real smoke.

On Nov 22, 9:46�pm, JonL > wrote:
> My 15 bean soup is already done, last night. Didn't notice till it was
> too late, it didn't include the ham flavor pack. �Then I couldn't find
> the usual country ham, so today I settled for for ham hocks. They're
> pale-looking, so I assume they're not smoked. �Just guessing, decided to
> simmer them till I think they're done.
>
> Don't think just adding the hocks will help the flavor much....can I use
> the water the hocks boiled in...?? Couldn't find anything resembling >
> ham flavoring at 3 stores.

Great to keep a small amount, keep in your freezer if you don't expect
to use much over time:
http://www.penzeys.com/cgi-bin/penze...shpaprika.html