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2 thick bacon slices
2 cups ham, chopped
1 medium onion, finely chopped
1 lb dried navy beans
1 cup barbeque sauce
6 oz can tomato paste
8 cups water
3 chicken bouillon cubes
1 teaspoon ground red pepper
½ teaspoon dried thyme
½ teaspoon ground black pepper
3 cups greens, chopped (collard greens or kale)

Rinse beans, place in a large pot, cover with 2 inches of water and bring to a boil, cook for 2 minutes, let stand for 1 hour. Drain beans, discard liquid. Cook bacon in the large pot until crisp. Remove bacon, add ham and onions, sauté about 10 minutes until tender. Add beans and all other ingredients except greens. Bring soup to a boil, cover and simmer 1 hour, stirring occasionally. Stir in greens and cook 10 minutes or until tender.

Optional: Serve with crumbled bacon and hot sauce.

Yield: 6 servings.

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