WHEN TENNESSEE WAS PART OF THE VIRGINIA
Territory in the eighteenth century, settled mostly by the English and Scotch Irish, cooking in the hill country revolved mainly around roasted meats, country hams, stews, and hearty soups such as this one based on dried beans, sausages smoked at hog killing time, and the bounty of various greens. Today, the soup might well be enriched by ramps (wild leeks), which still grow abundantly in the Tennessee mountains and are even celebrated each spring at a
ramps festival in Cosby. No debate on what to serve with this type of brawny soup: cornbread.
Makes 6 to 8 servings
INGREDIENTS
- 1 1⁄2 cups dried Great Northern white beans
- 2 tablespoons peanut oil
- 1 medium onion, chopped
- 1⁄2 red bell pepper, seeded and chopped
- 1 pound kielbasa, cut into 1⁄2-inch slices
- 4 cups chicken broth
- 4 cups water
- 1 pound turnip greens, rinsed, stems removed, and leaves shredded
- 1 pound mustard greens, rinsed, stems removed, and leaves shredded
- Salt and freshly ground black pepper to taste
- Dried red pepper flakes to taste
INSTRUCTIONS
- Place the dried white beans in a saucepan with enough water to cover them and bring to a boil.
- Turn off the heat, cover the saucepan, and let the beans stand for 1 hour.
- In a large skillet, heat the peanut oil over moderate heat.
- Add the chopped onion, red bell pepper, and sliced kielbasa to the skillet.
- Cook the vegetables and sausage until they are slightly browned, which takes about 5 minutes.
- Transfer the cooked mixture from the skillet to a large pot.
- Drain the soaked beans and add them to the pot.
- Pour in the chicken broth and water.
- Bring the mixture to a boil and then reduce the heat to low.
- Cover the pot and let it simmer for 1 hour.
- Add the turnip greens and mustard greens to the pot.
- Season with salt, black pepper, and dried red pepper flakes.
- Stir well and continue cooking over low heat, covered, until the beans are tender, which takes about 1 hour.
- Serve the bean and greens soup in deep soup bowls.
