Ingredients
Scale
- 1 smoked ham shank
- ½ lb dried beans from the farmers’ market, soaked in cold water overnight
- 2 carrots, minced
- 1 onion, minced
- 2 qt chicken stock
- 2 bay leaves
- 1 head escarole, chopped
- Salt and pepper to taste
- English mustard as condiment for the table
Instructions
- Add first 6 ingredients to a pot, excluding the chopped escarole.
- Simmer for 3 hours or until the beans are tender and the ham shank is falling off the bone.
- Remove the shank and let cool until it is able to be handled. Pick the meat off the bone and return to the pot.
- Add escarole and simmer until greens are wilted.
- Season with salt and pepper and serve with crusty bread.