Thursday, September 30, 2010
White Bean and Collard Soup
This makes about 8-12 servings. Nice on a Fall day.
1 lb of dried navy beans (TO SAVE TIME CAN USE 4-5 CANS OF NAVY BEANS )
1 large onion
1 cup barbecue sauce
1 (6 ounce) can tomato paste
4 cups of water
4 cups of chicken broth (unless you don't partake--sub veg broth)
pinch of red pepper flakes
2 dashes of chili powder
1/2 tsp. dried thyme
1/2 tsp freshly ground black pepper
6 cups or more (depending on how you like it) of chopped collard greens
1 tsp Liquid hicory smoke
hot sauce if desired
Rinse and sort dry beans . Place in large pot with 6-8 cups of water. Bring to a boil for one minute and shut off and let sit for 1 hour. (This step is not necessary if you soaked them over night). Drain. Cook beans for 1 and 1/2 hours or until done. Drain.NOTE: TO SAVE TIME YOU CAN SUBSTITUTE CANNED NAVY BEANS--PROBABLY USING 4-5 CANS.
In skillet saute onion. When soft or even a bit brown add to the beans. Add the barbecue sauce, tomato paste, 4 cups of water, 4 cups of broth, pinch of red pepper flakes, 2 dashes of chili powder, 1/2 tsp dried thme, 1/2 tsp freshly ground black pepper. Simmer for about 45 minutes. Add the chopped collard greens. Cook 15 minutes or until tender (depends on the individual collards--some take less). Add 1/2 to 1 tsp of liquid hicory smoke (tasting to determine what you like.
Individuals can add hot sauce if desired.