Prep 0 mins
Cook 1 min
With a big mug of black coffee... I want for nothing.
- 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
- cayenne, pinch
- In a large dutch oven, saute the pork sausage and bacon for about 5 minutes -- until cooked about halfway.
- Add the ham, chorizo, beans, cold stock and ham hock. Bring to a boil.
- Cut back down to a simmer. Add garlic, onion, carrots, celery and lemon. Season.
- Cover. Simmer for 45 minutes-1 hour (until beans are tender). Stir occasionally and skim the foam from the top, as it forms.
- 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!