A few years ago, at Easter, in addition to the usual spread of ham and sides, I made a gratin of white beans, country ham, and collards from Frank Stitt’s very fine Southern Table cookbook. That dish, which everyone raved about, and the leftover ham bone—a prized ingredient that should never, ever be put to waste—inspired this low-on-the-hog soup.
Recipe information
Yield
makes 3 to 4 quarts / serves 10 to 12
Ingredients
Preparation
Step 1
Soak the beans overnight or, for a quick soak, place in a pot, cover with water, add salt, and boil for about 45 minutes, just until they begin to soften. Drain and rinse.
Step 2
Heat the olive oil in a large saucepan or Dutch oven over medium heat until hot. Add the onions, reduce the heat to low, and cook and stir for about 10 minutes, until soft and light brown. Add the carrots and celery and continue to cook and stir for about 5 minutes longer, until the vegetables are tender. Add the garlic and continue to cook, stirring constantly, for about 1 minute.
Step 3
Add the ham bone, beans, and cold water. Season with the bay leaves, salt, red pepper flakes, and black pepper and stir to mix. Bring to a low boil, then reduce the heat to low and simmer for about 2 hours, skimming the scum that rises to the top as needed, until the ham is falling off the bone and the beans are tender.
Step 4
Remove the bone from the pot and remove and discard the bay leaves. When cool enough to handle, pick the meat from the bone, shred it, and return the meat to the soup, discarding the bone.
Step 5
Stir in the collard greens and simmer for another 15 to 20 minutes, until the greens are wilted and tender. Taste for seasoning and add more salt and pepper, if desired. Serve warm with lots of onion and hot sauce on the side.
