TENNESSEE BEAN, SAUSAGE AND MIXED GREENS SOUP1 1/2 cups dried Great Northern white beans
2 tablespoons peanut oil
1 medium onion, chopped
1/2 red bell pepper, seeded and chopped
1 pound kielbasa, cut into 1/2-inch slices
4 cups chicken broth
4 cups water
1 pound turnip greens, rinsed, stems removed and leaves shredded
1 pound mustard greens, rinsed, stems removed and leaves shredded
Salt and fresh-ground black pepper, to taste
Dried red pepper flakes, to taste
Place beans in saucepan with enough water to cover, and bring to boil. Turn off heat, cover and let beans stand 1 hour.
In large skillet, heat oil over moderate heat, add onion, bell pepper and sausage, and cook until vegetables and sausage are slightly browned, about 5 minutes. Transfer to large pot.
Drain beans and add to pot. Add broth and water, bring to boil, reduce heat to low, cover and simmer 1 hour.
Add greens to pot, add salt and black pepper and red pepper flakes, stir well and continue cooking over low heat, covered, until beans are tender, about 1 hour. Serve in deep soup bowls.
Makes 6-8 servings
Source:
The Glory of Southern Cooking by James Villas