6 Lb Smoked Ham Hocks — Cut In 1″ Pieces

1 Medium Yellow Onion — Chopped

1 1/2 Tsp Hungarian Paprika

2 Qts Beef Stock

2 Tsp Freshly Rendered Lard Or Oil

4 Cloves Garlic — Thinly Sliced

Salt And Fresh Ground Pepper — To Taste

Soak the beans overnight in about 4 cups of water.
Drain the beans and place in a 6 quart pot along with all other ingredients except the lard/oil, garlic, salt and pepper.
Cover and simmer until the hocks are tender.
Strain the hocks from the pot and cool. Remove the meat and discard the bones.
Remove 1/4 of the beans and puree with 1 cup of the cooking liquid.
Return to the pot.
Chop the deboned meat and add to the pot.
Stir all together and return the soup to a simmer.
Heat a small frying pan; add the lard/oil and saute the garlic for a moment.
Add the garlic to the pot along with salt and pepper to taste.

REG5 shared by Sheryl Donner, Iowa City