WITH retro garlic bread
If your ham hock is very meaty (or if you use two hocks), you might not even need to add the sausage, which really is just gilding the lily.
Put the ham hock in the slow cooker and add the beans and
Turn the cooker to high. Using tongs or a slotted spoon, transfer the ham hock to a bowl; when cool enough to handle, pull the meat off the bone, discarding any large pieces of fat, and return the meat to the cooker. Fold in the spinach.
Place a large skillet or sauté pan over high heat. Add the sausage and cook until the slices are nicely browned on one side, 2 to 3 minutes, then turn and brown them on the other side. Transfer to the soup and gently stir. Season with salt and pepper and serve.
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