Put the beans in a large saucepan and cover with cold water by 2-inches. Bring to a boil and lower the heat to a simmer. Cook for 5 minutes; remove from the heat, cover and set aside for one hour. Drain and reserve.
In a large soup pot heat the butter or oil over medium heat. Add the onions, celery and carrots, and saute until wilted and golden, about 10 minutes. Add the garlic and thyme and saute for 3 minutes more. Add the beans, hocks, water or stock, and bring to a simmer. Cover, adjust the heat to maintain a gentle simmer, cook until beans and meat are tender, about 1 1/2 hours.
Turn the soup off. Remove the hocks from the soup, set aside to cool. Remove the meat from the hocks, discarding the bones, fat and skin. Cut the meat into small cubes. Puree the soup, with an immersion blender or in batches in a blender. Heat the soup to a simmer with the meat. Season with salt and pepper. Add the sherry. To serve, divide the soup among warmed bowls, and top with one or more of the garnishes, if desired.
Tools You May Need
Copyright 2001 Television Food Network, G.P. All Rights Reserved.
Tools You May Need
Price and stock may change after publish date, and we may make money off
these links.
By entering your email address, you agree to our Terms of Use
and acknowledge the Privacy Policy.
Food Network and
its affiliates
may use your email address to provide updates, ads, and offers.
To withdraw your consent or learn more about your rights, see the
Privacy Policy.