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Prep Time: 0 Minutes Cook Time: 1 Minutes |
Ready In: 1 Minutes Servings: 8 |
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With a big mug of black coffee... I want for nothing. Ingredients:
2 cups dried great northern beans, soaked over-night |
2 cups dried cranberry beans, soaked over-night |
4 ounces fresh pork sausage |
8 ounces bacon, chopped |
3 ounces country ham, diced |
5 ounces chorizo sausage, smoked, sliced into thick coins |
1 ham hock |
10 cups stock (i use homemade chicken) |
10 garlic cloves, peeled, crushed but whole |
2 onions, quartered |
2 carrots, peeled and quartered |
2 stalks celery, quartered |
1 lemon, quartered with most seeds removed |
pepper |
cayenne, pinch |
Directions:
1. In a large dutch oven, saute the pork sausage and bacon for about 5 minutes - until cooked about halfway.
2. Add the ham, chorizo, beans, cold stock and ham hock. Bring to a boil.
3. Cut back down to a simmer. Add garlic, onion, carrots, celery and lemon. Season.
4. Cover. Simmer for 45 minutes-1 hour (until beans are tender). Stir occasionally and skim the foam from the top, as it forms.
5. I serve this in a big bowl, bubbling hot, laddled over raw, baby spinach (it will wilt it immediately) with a sprinkling of the best balsamic vinegar and best extra virgin olive oil I can afford. This is brothy, steamy comfort food for me. The vegetables melt in your mouth. Enjoy!
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