Now this... is country cooking right here.
The name tells it all....
COUNTRY HAM & WHITE BEAN SOUP
By Lynne Tolley
INGREDIENTS:
1/2 lb dried Great Northern Beans
2 Tablespoons extra virgin olive oil
1/2 lb country ham, trimmed of fat and julienned into 1/4-inch x 1-inch pieces
1 C finely diced yellow onion
2 teaspoons minced garlic
6 springs fresh thyme
4 C chicken stock
8 oz mustard greens, rinsed and stemmed
salt and pepper to taste
DIRECTIONS:
Pick through beans for stones and imperfections.
Rinse well in cold water.
Cover with water and soak overnight.
When ready to cook the beans, drain and rinse again with cold water.
Set in a colander to drain.
Heat the olive oil in a heavy-bottomed soup pot over medium-high heat.
Add the ham, onion, garlic and thyme.
Stir well to combine and saute for 6-8 minutes until onion is translucent but not brown.
Add the beans and chicken stock and simmer for about 1 hour or until the beans are tender but not mushy.
Add the mustard greens and simmer for 8-10 minutes or until they are tender and wilted. Season with salt and pepper to taste.
