Ham Hock and Butter Bean Soup

Ham Hock and Butter Bean Soup


2 people made this

About this recipe: This is a unique soup made with butter beans, ham hocks, green chillies and tamarind for out of this world flavour. Spinach is added at the very end for a hearty all-in-one meal.


Serves: 5 

  • 120g dried butter beans
  • 1kg ham hocks
  • 1 (5cm) piece fresh root ginger, sliced
  • 1 large tomato, diced
  • 1 onion, chopped
  • 2 fresh green chillies
  • 1 tablespoon tamarind soup base
  • 700ml water
  • salt to taste
  • 1 small bag fresh spinach

Prep:10min  ›  Cook:40min  ›  Extra time:1hr soaking  ›  Ready in:1hr50min 

  1. Place the butter beans into a large container and cover with several inches of warm water; let stand 1 hour. Drain.
  2. Fill a large pot with lightly salted water and bring to the boil over high heat. Add the ham hocks and return to the boil; cook at a boil for 1 minute. Drain and rinse.
  3. Combine the butter beans and ham hocks in a stockpot; add the ginger, tomato, onion, green chillies, tamarind base and 700ml water. Season with salt to taste. Bring the mixture to the boil; reduce heat to medium-low and simmer until the pork is tender and the butter beans are soft and bursting from their skins, about 20 minutes. Add the spinach to the soup and cook until the spinach has just wilted.

Tamarind soup base

Available online or in Asian shops. A popular brand is Knorr.

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