Ham Bone Soup

Name: Ham Bone Soup
Yield: makes 3 to 4 quarts / serves 10 to 12
Ingredients: 2 1/2 cups (about 1 pound) dried flageolet or navy beans; 2 tablespoons olive oil; 2 onions, chopped; 4 carrots, chopped; 2 celery stalks, chopped; 4 garlic cloves, smashed and minced; Leftover ham bone, with some meat left on the bone; 4 quarts cold water; 2 bay leaves; 2 teaspoons sea salt, plus more to taste; 1 teaspoon crushed red pepper flakes; 1/2 teaspoon freshly ground black pepper, plus more to taste; 1 bunch collard greens (about 1 pound), washed and drained, stems removed and roughly chopped; White onion, sliced, for garnish; Hot sauce, for garnish

December 14, 2011

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.

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