1 package (20 oz.) Hurst’s Great Northern HamBeens®
2 ham hocks
1 can pumpkin (not pie mix)
1 large yellow onion, diced (approx. 2 cups)
1 cup sliced carrot (small rounds work great)
1 cup diced potato
1/2 tsp. allspice
1/2 tsp. cinnamon
1/2 tsp. clove
1/2 tsp cumin
1/4 tsp. cayenne
1/8 tsp. nutmeg
1/2 cup heavy cream
1/2 cup apple cider
7 cups of water
3 tbsp. chopped chives (garnish)
Dump the beans into a colander or sieve. Rinse and sort through the dry beans checking for any unwanted debris. Pour into a large bowl or pot and cover with at least 2″ of warm water. Allow the beans to soak for at least 4 hours, up to overnight. Discard the excess water.
In a large soup pot over medium-high heat, sauté the onion and carrot in a small amount of olive oil. When the onions become translucent, add the water, ham hocks, potatoes, and soaked beans.
Bring the mixture to a rolling boil, then reduce the heat to low and simmer (covered) for 60 minutes, stirring periodically.
After 60 minutes, check the beans for tenderness. If fully cooked, remove the ham hocks (you can either discard, or trim the meat and add back to the soup). Next add the can of pumpkin, apple cider, spices, and Hurst’s Ham Flavor packet.
Cook stew for additional 10 minutes, then stir in the heavy cream. Serve hot with the chopped chive for garnish. Works great in a crusty bread bowl too!
Serve in a hollowed out pumpkin for a fun Halloween presentation