Cassoulet White Beans

• 2 pounds dried small white beans
• 1 smoked ham hock (about 1/2 lb.)
• 6 cups fat-skimmed chicken or beef broth
• 4 carrots (about 1 lb. total)
• 2 onions (about 1 lb. total)
• 1/4 cup mustard seed
• 1 1/2 tablespoons fresh thyme leaves or dried thyme
• 2 teaspoons chopped fresh sage leaves or 1/2 teaspoon dried rubbed sage
• 2 teaspoons cumin seed
• 1/2 teaspoon cardamom seed
• 2 tablespoons minced fresh ginger
• Salt

1. Sort beans and discard debris. Rinse beans, drain, and put in a 6- to 8-quart pan. Rinse ham hock and add to beans, with broth and 6 cups water. Set over high heat, cover, and bring to a boil.
2. Meanwhile, peel and cut carrots and onions into 1/8- to 1/4-inch dice. Add to beans, along with mustard seed, thyme, sage, cumin seed, cardamom seed, and ginger. When boiling, reduce heat and simmer, covered, stirring occasionally, until beans are creamy-smooth to bite and meat pulls easily from the ham hock, 2 1/2 to 3 hours.
3. Lift out ham hock and let stand until cool enough to touch, about 8 minutes. Discard skin, bone, and fat. Chop meat and return to beans. Stir over medium heat until steaming, about 5 minutes. Drain beans and save liquid. Season beans to taste with salt.
4. Nutritional analysis per 1 cup beans.

white beans, ham hock, chicken, carrots, onions, thyme, sage, cumin, cardamom seed, fresh ginger, salt

Taken from www.myrecipes.com/recipe/cassoulet-white-beans (may not work)