Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.
1 pound navy beans (rinsed and drained)
5 sprigs fresh parsley
5 sprigs fresh rosemary
1 bay leaf
2 quarts water
2 large smoked ham hocks or a meaty ham bone
1 medium yellow onion (coarsely chopped)
2 cloves garlic (coarsely chopped)
2 stalks celery (chopped)
1 medium carrot (scrubbed and chopped)
Salt and pepper to taste
Place beans in a large saucepan and cover with water by about 2 inches. After bringing to a boil, reduce to low heat and let simmer for 5 minutes. Remove from heat and let sit covered for about an hour. Drain and set aside. Tie herbs in a bundle with the twine.
In a Dutch oven or large stock pot combine water, beans, herb bundle, ham hocks, onions, garlic, celery and carrots. Bring to a boil and lower heat to allow for a gentle simmer. Cook soup about 1½ hours or until beans and hocks are completely tender.
Turn off heat and carefully remove hocks and herbs. Cool enough to be able to remove meat. Discard bones, fat skin and herbs. Cut meat into cubes and return to soup.
Puree about 2 cups of beans with a touch of the liquid in a blender. It’s okay if some of the vegetables make it into the blender. Stir the puree back into the soup. Heat the soup about 5 more minutes and ladle into bowls to serve.