4 to 5 quarts water 2 tsp plus 1 T salt
2 c (1 pound) dried pea beans 2 one-pound smoked ham hocks
1 large onion, peeled and pierced 1½ c finely chopped onions
with 3 whole cloves 1 c finely chopped celery
4 sprigs fresh parsley and 1 ¼ c finely chopped fresh parsley
medium-sized bay leaf, tied 1 tsp finely chopped garlic
together with kitchen string ½ tsp freshly ground black pepper
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In a heavy 5- to 6-quart casserole, bring 2 quarts of water to a boil over
high heat. Drop in the dried beans and boil them for about 2 minutes. (The
water should cover the beans by at least 2 inches; if necessary, add more.)
Turn off the heat and let the beans soak for 1 hour.The add the clove-pierced onion, the parsley and bay leaf and 2 teaspoons of salt. Bring to a boil again, reduce the heat to low and simmer partially covered for about 1 hour, or until the beans are tender. (The beans should be covered with water throughout the cooking time. Keep a kettle of boiling water at hand and replenish the liquid in the casserole if necessary.) Pick out and discard the onion and the herb bouquet, then drain the beans through a sieve set over a bowl or pot.
Measure the cooking liquid and add enough fresh water to make 3 quarts. Return the liquid and the beans to the casserole, add the ham hocks and bring to a boil over high heat. Reduce the heat to low and simmer partially covered for 2 hours. Stir in the chopped onions, celery, chopped parsley, garlic, the remaining tablespoon of salt and the black pepper and continue to simmer, still partially covered, for 45 minutes.
Transfer the ham hocks to a plate and, with a small knife, remove and discard the skin and bones. Cut the meat into ½-inch pieces. Return the ham to the soup, taste for seasoning, and serve at once from a heated tureen or in individual deep soup bowls. Serves 8 to 10.
