German Festival Ham & White Bean Stew with Photos

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3 cups dried white beans (any variety)
2 tablespoons butter or bacon fat
1 large onion, diced
4 celery stalks, diced
1 medium carrot, finely chopped
5 garlic cloves, minced
1 jalapeño pepper, stemmed, seeded, and minced
5 bay leaves
2 teaspoons salt, or more to taste
1 teaspoon ground black pepper, or more to taste
1/4 teaspoon cayenne pepper
2 pounds best-quality smoked ham or tasso (see Resources,
page 250 of the book), cut in 1/2-inch dice
2 tablespoons Creole or whole-grain mustard
A 4-inch fresh rosemary sprig, minced
9 cups chicken broth
1 small bunch collard greens or kale, large stems cut out,
leaves cut into 2-inch squares
Place the beans in a large pot with enough water to cover them by 4 inches. Soak the beans overnight.

Heat the butter or bacon fat in a heavy-bottomed pot over medium-high heat.

Add the onion, celery, carrot, garlic, jalapeno, bay leaves, salt, pepper, and cayenne, and cook, stirring, until the vegetables have softened, about 10 minutes.

Add the ham, mustard, and rosemary, cook for 3 minutes more, stirring occasionally.

Drain and rinse the beans and add them to the pot along with the chicken broth.

Bring to a boil, then reduce the heat to low and cook the stew at a simmer for 1 hour.

Add the greens and cook for 30 minutes more. Turn off heat and let sit for 20 minutes. Discard the bay leaves.

At this point you can serve the soup as is, or, to make a creamier soup with a thicker body, puree 2 cups of the stew in a blender and return to the pot. (You can also place an immersion blender in the pot and pulse for a few seconds to accomplish the same thing.) Taste for seasonings, adding more salt and pepper as desired, Serve this stew with plenty of good, crusty bread or cornbread, torn and thrown right into the bowl, or over hot steamed rice.

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