Ham & Beans

Well, those who know me, know I don't like beans.  This is certainly not a dish I'd put on my list of favorites, but I will eat it.  Considering it's beans - that's pretty amazing.

1 - 20 oz bag of 16 Bean Soup Mix
1 large ham shank (1 1/2  - 2 lbs)
6 cups chicken or pork stock (and/or water in a pinch)
1 - 2 carrots, peeled and chunked
2 ribs celery, in chunks
1 medium onion, chopped
2 cloves garlic, minced
2 bay leaves
thyme leaves (fresh, if available)parsley, minced (or crushed dried)
pinch red pepper flakes
freshly ground pepper
salt (with caution)

Soak the beans:  Put beans in a pot with 4 cups of water and bring to a boil.  Boil 2 minutes, then cover, remove from heat, and let sit for an hour.  (You can also put the beans in a bowl or pot and cover them with water at least 2" above the beans, and let them sit overnight.)  Drain and rinse.  Beans will look gray - that will cook out later.

Load the slow cooker with beans and the ham shank.  Add the rest of the ingredients except salt.  Do not salt soup until cooking is done, since the ham hock is already salty.  Use your judgment with thyme, parley and pepper.  You may substitute fresh herbs if available, as minced leaves.  Be careful not to use too much red pepper.  If you don't like chunks of carrot and celery, put them in whole and remove when soup is done; otherwise, you can dice them into the soup.

Cook on High for 4 - 5 hours, or on low for 8 - 9 hours, until ham falls from the bone.

Remove bay leaves, bones and any visible pieces of gristle with a slotted spoon.  Putt out the big ham chunks and shred them with two forks, then put them back in. If soup is not thick, allow to cook for another hour with lid off, to reduce the water content.  Salt only after cooking is complete - the ham hock is already salty (and so is the stock if you use canned.)