- 1 C (7 oz) dried white beans, such as great norther, navy or cannellini, picked over adn rinsed
- 2 large meaty smoked ham hocks (2 1/2 lbs total) –I used only one ham hock and it was fine
- 3 quarts water
- 1 whole clove
- 1 medium onion, peeled
- 6 fresh parsley sprigs
- 1 fresh thyme sprig
- 1 Turkish bay leaf or 1/2 California bay leaf
- 2 garlic cloves, finely chopped
- 1 lb yellow fleshed potatoes (3-4 medium)
- 1 pound cabbage, cored and cut into 1/2 inch pieces (6 cups)
- Salt and pepper
- 1/2 stick butter, softened
- 12 (1/2 inch thick) baguette slices
Soak beans in cold water to cover by 2 inches at room temperature (refrigerate if kitchen is very warm) for 8-12 hours. Drain.
Bring ham hocks and water to boil in a 6-7 quart wide heavy pot, skimming off any froth. Reduce heat and simmer, covered, for 1 hour.
Stick clove into onion. Add onion, beans, parsley , thyme, bay leaf and garlic to pot and simmer, uncovered, stirring occasionally, until beans are almost tender, 40-50 minutes.
When beans are almost done, peel potatoes and cut into 1 inch pieces. Add potatoes and cabbage to beans and simmer, uncovered, until vegetables are very tender, 20-25 minutes. Remove from heat, remove ham hocks, and let cool slightly.
When ham hocks are cool enough to handle, discard skin and bones and cut meat into bite-sized pieces. Stir into soup and season with salt and pepper to taste. Discard onion and bay leaf.
Spread butter on both sides of bread slices and toast in a skillet over moderate heat until golden
Note: improves in flavor if made at least 1 day ahead.
Gourmet