Beans with smoked pork hock

Name: Beans with smoked pork hock
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bay leaves; 6 carrots; 3.53 oz celery root; 4 cloves garlic; 14.11 oz green wax beans; 1 large onion; 0.04 oz smoked ham hock; 4 servings salt and pepper; 1 vegetable bouillon cube

A hearty side dish featuring beans, carrots, and smoked pork hock, packed with vitamins and minerals. Perfect for a gluten-free, dairy-free, or Whole30 diet. Best enjoyed during the colder months.

Ingredients

bay leaves

carrots

celery root

3.53 oz

garlic

4 cloves

green wax beans

14.11 oz

onion

1 large

smoked ham hock

0.04 oz

salt and pepper

4 servings

vegetable bouillon cube

Method

Soak beans the night before.Wash the smoked pork hock, remove skin.
Place onion and meat in a large pan.
Add beans, bay leaf and garlic.Cover beans and meat with water.Crumble in the vegetable cube.Cook beans and meat for about 60 minutes on low heat, covered.Chop the carrots and celery in a blender, add to the meat and beans 15 minutes before the end of cooking. Stir.
Remove the cooked pork hock from the beans, tear into smaller pieces.
Remove the bay leaf.
Add salt and pepper as needed.
Serve beans with small pieces of meat and black bread.

Nutrition:

107 kcal

Carbs

22 g

Fat

0.86 g

Protein

4 g

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