Ham Hock and Butter Bean Soup

    1 hour 50 min

    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.

    6 people made this

    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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    Reviews in English (2)


    I LOVE lima beans! Actually I like most beans.  -  02 Aug 2010  (Review from Allrecipes US | Canada)


    Cooking times are WAY off with this recipe. Took at least twice as long to cook the beans.  -  02 Apr 2018  (Review from Allrecipes US | Canada)