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White Beans Serves 12

no longer appears in bottom of bowl. Remove collard greens from water and set aside. Put the bacon in a large Dutch oven over high heat to render its grease. Cook for 3-4 minutes. Add onion and cook until soft and translucent, but not brown, about 5 minutes. Add water, ham hocks, garlic, salt, sugar, red pepper flakes and vinegar, and bring to a boil over high heat. Add collard greens and stir until collard greens wilt slightly, about 1 minute. Reduce to a simmer, cover and cook until collard greens are very tender, about 2 hours. Do a taste test. If the greens taste bitter, add a little more white sugar. Remove turkey wing and transfer them to a cutting board; let cool for 10 minutes. Remove meat from turkey wing, chop, and return to pot; discard skin and bones. Season collard greens with salt to taste. Serve with hot sauce.

¼ cup vegetable oil 1 medium yellow onion, diced 1 medium green bell pepper, seeded and diced 1 large celery stalk, diced 1 green onion, white and green parts separated 2 bay leaves 1 large ham hock 2 quarts chicken stock 4 tablespoons (½ stick) butter

If you like thick and smooth white beans, use Navy beans, which get creamy when cooked. If you want a bean that will better hold its shape and texture, use Great Northern. Though slightly larger, Great Northerns cook more quickly than Navy beans, so adjust cooking time accordingly. Serve with white rice or spooned over jambalaya. WHAT YOU WILL NEED: 2 pounds Navy or Great Northern beans, rinsed and sorted (soaked overnight) 2 tablespoons bacon grease, like Hot Belly 1 pound Rouses Smoked Sausage, sliced in ¼-inch rounds 1 large green onion 1 yellow onion, chopped 2 large stalks celery, chopped 2 cloves of garlic, minced 2 bay leaves 1 pound tasso, salt meat or pickled pork Salt and black pepper, to taste Cooked rice Hot sauce or vinegar, for serving HOW TO PREP: Soak beans overnight in a bowl. Drain, rinse and sort them before cooking. Warm a heavy-bottomed 12-quart pot over medium heat for 2 minutes, then add bacon grease and heat for 30 seconds. Add sausage and cook, turning as needed until browned on all sides, about 12 minutes. Trim and discard the root end and very top of the green onion. Chop the remaining part of the onion, separating into two piles. Add green onion tops, yellow onion, celery, garlic and bay leaf; stir to combine. Add beans and pork meat, and cover with water. Cover pot and bring to a boil over high heat. Boil for 10 minutes, then reduce heat to a low simmer and cook, uncovered, stirring often, until the beans are tender, scraping the bottom of the pot, about 2 hours. Turn off heat. Remove and discard bay leaves. Taste and season with salt and pepper. Garnish with green onion bottoms. Serve beans over rice or jambalaya.

1 tablespoon salt Hot cooked rice Hot sauce or vinegar, for serving

HOW TO PREP: Warm a heavy-bottomed 12-quart pot or Dutch oven over medium heat. Add bacon and oil, and cook until fat drippings are rendered, around 3 to 5 minutes. Add onion, bell pepper, celery and green onion bottoms, and cook, stirring often, until onion is translucent, 3 to 5 minutes. Add bay leaves. Drain, rinse and sort soaked red beans; add beans and ham hock to pot. Pour in chicken stock, covering beans. Increase heat to high, and bring mixture to a rolling boil for 10 minutes, skimming off and discarding foam from surface while the beans boil. Reduce heat to low; cover and simmer until beans are tender, 3 to 4 hours. Turn off heat. Remove and discard bay leaf. Remove ham hock and transfer to a cutting board; let cool. Stir in butter and salt. Remove meat from ham hocks and chop it, then return it to pot. Serve beans over rice. Garnish with green onion tops and serve with hot sauce or vinegar on the side.

PURPLE, GREENS & GOLD Cooking times, like flavors, vary between different types of leafy greens. Collard greens, which are thick, with very large, tough leaves, will take the longest.They are also the most bitter, so you may want to use less vinegar and more sugar (pro tip: blanching the leaves in salt water will help them cook faster). Mustard greens are smaller and thinner and more tender than collards, so they require less cooking time, as do turnip greens, which are also smaller and more tender than collards. WHATCHA FIXIN’? You need salt, acid and fat — typically some kind of smoked pork — to take the bitterness out of greens. Fat also adds flavor to beans. Ham hocks , marrow-rich bones cured with salt and then smoked, will add a bacon-y flavor to greens and beans. Ham-like tasso (pronounced “TAH-so”) will add a smoky, spicy flavor. Pickled pork , also known as pickle meat, adds a tangy, vinegary flavor, which we love. Salt meat is simply salt cured pork cut from the front leg or shoulder. If you’re using salt meat, wait to salt and season beans and greens until after tasting them, because salt meat releases a lot of salt and flavor when cooked. An alternative to pork is a smoked turkey wing .

Collard Greens Serves 6-8

Don’t drain the pot when you’re done simmering the greens. The savory, brothy water fortified with pork is known as “potlikker” (or pot liquor), and is the best part of the dish.

WHAT YOU WILL NEED: 2 pounds collard greens 6 strips of bacon, diced 1 onion, chopped

6 cups chicken or vegetable stock 2 (12-ounce) smoked turkey wing 3 garlic cloves, smashed and peeled 2¼ teaspoons salt

2 teaspoons sugar, or more to taste 1 teaspoon dried red pepper flakes 1 tablespoon distilled white or apple cider vinegar Hot sauce, for serving

Red Beans Serves 12

No, you don’t have to soak your beans overnight, but they will take longer to cook if you don’t. We recommend soaking beans the traditional way: Cover dry beans with 10 cups fresh water and add 2 tablespoons kosher salt. Let soak for at least 8 hours or overnight.

HOW TO PREP: Trim collard stems to base of leaves; discard trimmings. Cut leaves into

roughly 2-inch pieces. (You can roll them into “cigars” to speed this process up.) Place collard greens in large bowl and cover with stock. Swish with your hand to remove grit. Repeat with fresh water, as needed, until grit

WHAT YOU WILL NEED: 2-pound bag dried red kidney beans, rinsed and sorted (soaked overnight) ¼ pound bacon, roughly chopped

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