Atrend E12Dsv B Box Series 12-Inch Dual Vented Enclosure with Shared Chamber

Ingredients

  • 1 whole clove
  • 12 (½-inch-thick) slices from a baguette
  • ½ stick (¼ cup) unsalted butter, softened
  • 1 lb cabbage, cored and cut into ½-inch pieces (6 cups)
  • 1 lb yellow-fleshed potatoes such as Yukon Gold (3 to 4 medium)
  • 2 garlic cloves, finely chopped
  • 1 fresh thyme sprig
  • + 6 more ingredients
    • 1 Turkish or ½ California bay leaf
    • 6 fresh parsley sprigs
    • 3 qt water
    • 2 ½ lb smoked ham hocks
    • 1 medium onion, peeled and left whole
    • 1 cup dried white beans such as Great Northern, navy, or cannellini (7 oz), picked over and rinsed

1. Soak beans in cold water to cover by 2 inches at room temperature at least 8 hours, or quick-soak (see cooks' note, below). Drain in a colander. 2. Stick clove into onion. Bring ham hocks and 3 quarts water to a boil in a wide 6- to 7-quart heavy pot, skimming off any froth, then reduce heat ...

View full recipe at SpringPad

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