COUNTRY HAM AND WHITE BEAN SOUP Adapted from: The Country Ham Book by Jeanne Voltz and Elaine J. Harvell Makes 4 servings 1/2 cup dried Great Northern beans 2 tablespoons extra-virgin olive oil 1/2 pound country ham, trimmed of all fat and julienned 1 cup finely diced yellow onion 2 teaspoons minced garlic 6 sprigs of fresh thyme 4 cups chicken stock 8 ounces mustard greens, washed and stemmed Salt and pepper to taste Pick through beans and remove any stones or imperfections. Rinse well in cold water, cover with water and soak overnight. Drain beans, rinse again and drain in a colander. Heat the olive oil in a heavy pot over medium heat. Add the ham, onion, garlic and thyme. Stir to mix well and saute for 6 to 8 minutes, until the onion is translucent but not browned. Add the beans and chicken stock. Bring to a simmer and cook 1 hour, or until beans are tender but not mushy. Add the mustard greens and simmer 8-10 minutes until tender and wilted. Serve in warmed bowls.
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