Braised Beans with Collard Greens and Ham

Name: Braised Beans with Collard Greens and Ham
Prep time: 10 h
Cook time: 10 h
Total time: 10 h
Yield: 8
Cuisine: Southern
Ingredients: 2 bay leaves; 411 grams fire-roasted diced tomatoes; 946 milliliters chopped fresh collard greens; 454 grams dried cannellini beans; 5 fresh flat-leaf parsley sprigs; 2 garlic cloves, chopped; 2 liters reduced-sodium chicken broth, divided; 1 Tbsp olive oil; 907 grams smoked ham hocks; 8 servings Kitchen string; 6 fresh thyme sprigs; 1 medium size yellow onion, diced

Braised Beans with Collard Greens and Ham might be just the Southern recipe you are searching for. This recipe serves 8. One serving contains 580 calories, 46g of protein, and 24g of fat. Head to the store and pick up chicken broth, canned tomatoes, ham hocks, and It works well as a main course.

Instructions

Rinse and sort beans according to package directions.

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Beans

Place beans in a large bowl; add water to 2 inches above beans. Cover and chill 8 to 12 hours.

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Beans

Water

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Bowl

Drain beans, and place in a large saucepan.

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Beans

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Sauce Pan

Add onion and 8 cups broth. Tie together thyme, parsley, bay leaves, and, if desired, sage and basil with string; add to bean mixture.

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Bay Leaves

Parsley

Basil

Broth

Onion

Thyme

Sage

Add ham hocks and, if desired, rind. Bring to a boil over medium-high heat. Reduce heat to low, and simmer, uncovered and stirring occasionally, 1 hour or until beans are tender but hold their shape. Skim off foam with a spoon.

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Ham Hock

Beans

Beef

Remove hocks, and cool 5 minutes.

Remove meat from bones; discard bones. Return meat to bean mixture.

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Meat

Add collards, and cook, stirring occasionally, 15 to 20 minutes or until collards are tender.

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Collard Greens

Saut garlic in hot oil in a large skillet over medium-low heat 2 minutes or until light golden.

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Garlic

Cooking Oil

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Frying Pan

Add tomatoes, and saut 5 minutes. Stir tomato mixture and remaining 1 cup broth into beans, and cook, stirring often, 5 minutes or until liquid is reduced by half. Discard herb bundle and cheese rind; season beans with salt and pepper to taste.

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Salt And Pepper

Tomato

Cheese

Beans

Broth

Beef

Serve immediately.

Equipment

Bowl

Sauce Pan

Frying Pan

Ingredients

Servings:

bay leaves 411grams

fire-roasted diced tomatoes 946milliliters

chopped fresh collard greens 454grams

dried cannellini beans 5

fresh flat-leaf parsley sprigs 2

garlic cloves, chopped 2liters

reduced-sodium chicken broth, divided 1Tbsp

olive oil 907grams

smoked ham hocks 8servings

Kitchen string 6

fresh thyme sprigs 1medium size

yellow onion, diced

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Southern works really well with Riesling, Sparkling Wine, and Zinfandel. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. You could try Schlossgut Diel Nahe Riesling Kabinett. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 23 dollars per bottle.