Soup Beans

Soup Beans

There is nothing better on a cool night than a bowl of soup beans with plenty of tangy chow-chow and a hunk of cornbread.
Ingredients
1 lb. dried pinto beans, rinsed and sorted
6 thick-cut, applewood-smoked bacon slices, chopped
1 medium (9 oz.) yellow onion, chopped (1 3/4 cups)
1 large (10 oz.) red bell pepper, chopped (1 1/4 cups)
2 medium-size celery stalks, chopped (about 2/3 cup)
2 Tbsp. minced garlic (from 3 garlic cloves)
8 cups chicken stock
1 (2-lb.) ham bone
1 dried bay leaf
1/2 tsp. crushed red pepper
1 Tbsp. chopped fresh thyme
1/4 cup chow-chow
Thinly sliced scallions
Cornbread

Directions
Soak beans:  Place beans in a large bowl; add water to cover beans by 2 inches. Soak beans 8 hours or up to 12 hours. Drain beans, and set aside.

Cook bacon:  Heat a Dutch oven over medium. Add bacon; cook, stirring occasionally, until rendered and crispy, 6 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate; set aside. Do not wipe Dutch oven clean.

Cook vegetables:  Add onion, bell pepper, and celery to drippings in Dutch oven. Cook over medium-high, stirring occasionally, until vegetables are tender and lightly browned, about 6 minutes. Add garlic; cook, stirring often, until fragrant, about 1 minute.

Add beans, stock, ham, and seasonings:  Add soaked pinto beans, stock, ham bone, bay leaf, and crushed red pepper. Bring to boil over medium-high; cover, reduce heat to medium-low, and simmer, stirring occasionally, until beans are very tender but still retain their shape, about 2 hours. Uncover and cook until liquid thickens slightly, about 30 minutes.

Garnish and serve:   Remove from heat, and stir in thyme. Divide soup evenly among bowls, and top each serving evenly with chow-chow, scallions, and reserved bacon. Serve with cornbread.