• 1 pound cannellini beans
• 12 ounces smoked sausage, halved lengthwise and sliced crosswise
• 3 tablespoons bacon grease or fat skimmed off Ham Bone Stock
• 2 cups chopped onion
• 1 cup chopped celery
• 1 bunch green onions, thinly sliced, green and white parts separate
• ¼ cup minced garlic
• 2 10-ounce cans diced tomatoes with chiles
• Ham Bone Stock as needed (see method)
• 2 bay leaves
• salt, black pepper, and cayenne pepper to taste
• 8 ounces cooked ham, diced

Ham Bone Stock:

• 1 meaty ham bone
• 1 onion, trimmed and quartered
• 6 cloves garlic, lightly crushed
• 2 sprigs parsley
• 2 sprigs fresh thyme
• 1 tablespoon peppercorns
• 1 bay leaf
• 1 teaspoon ham base (optional)
• 3 quarts water

Ham Bone Stew

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• 2 pounds smoked turkey legs
• 8 cups chicken stock or canned low-sodium chicken broth
• 2 cups water
• 3 bay leaves
• ¼ teaspoon cayenne
• 2 tablespoons vegetable oil
• 1 ½ cups small-diced onion
• ¾ cup small-diced celery
• 2 ½ teaspoons salt
• 2 teaspoons minced garlic
• 2 teaspoons chopped fresh thyme ½ teaspoon crushed red pepper
• 1 pound dried white beans (great Northern or navy is fine), rinsed, picked over, and soaked over­night
• 8 ounces butternut squash, diced (2 generous cups)
• 6 ounces fresh spinach, cleaned and any tough ribs removed (see Note)

Creamy White Beans with Smoked Turkey

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• 1 pound dried navy beans
• 1 tablespoons salt, plus more to taste
• 1 pound collard greens
• 1 tablespoon olive oil
• 2 onions, chopped, divided
• 6 garlic cloves, chopped
• 1 20-ounce package smoked ham hocks
• 4 bay leaves
• 1 tablespoon ham base* (optional)
• ¼ cup bacon grease or cooking oil
• 1 pound andouille or smoked sausage, halved lengthwise and sliced crosswise
• 1 medium onion, chopped
• 1 cup chopped celery
• ½ chopped bell pepper, red or green
• ¼ cup chopped garlic
• 1 bunch green onions, chopped
• 8 ounces diced smoked ham
• salt and pepper to taste
• 1 teaspoon dried thyme
• 1 bunch parsley, minced (reserve some for garnish)
• 1 10-ounce can diced tomatoes and chilis
• hot cooked rice, hot sauce, for serving

Cajun-Style Navy Beans With Sausage

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• 1 (14.5-ounce) can red kidney beans, rinsed and drained
• 1 (14.5-ounce) can wax beans, rinsed and drained
• 1 (14.5-ounce) can French-cut green beans, rinsed and drained
• 1 green bell pepper, thinly sliced
• 1 small onion, thinly sliced 213 cup garlic vinegar, or ⅔ cup sherry vinegar and 1 teaspoon minced garlic
• ⅓ cup sugar
• 1 teaspoon salt
• ½ teaspoon coarsely ground black pepper
• ¼ cup extra-virgin olive oil

Three-Bean Salad

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• 1 medium lemon
• 1 pound fresh Italian sausage links, hot or mild
• olive oil as needed
• 1 medium yellow onion, coarsely chopped
• 6 cloves garlic, minced
• ¼ cup chopped fresh rosemary
• 2 19-ounce cans cannellini beans, drained and rinsed
• chicken stock as desired
• salt and pepper to taste
• hot buttered French bread, for serving

White Beans with Italian Sausage

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• ⅔ cup panko or regular dried breadcrumbs
• 2 tablespoons unsalted butter, melted
• Salt
• 2 tablespoons olive oil
• 1 pound sweet Italian sausages, casings removed
• 1 small yellow onion, chopped
• 4 garlic cloves, minced
• 1 heaping tablespoon tomato paste
• 1 scant tablespoon fresh thyme leaves or 1 scant teaspoon dried
• ½ cup dry white wine
• 1½ cups low-sodium chicken broth
• Two 15.5-ounce cans white beans, such as cannellini or Great Northern, drained and rinsed
• Pepper
• 4 large handfuls of baby spinach (optional)

Sausage and White Bean Gratin

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• 1 large lemon
• olive oil
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1½ cups cooked white beans
• 1/2 cup chopped roasted red pepper
• 1 tablespoon chopped rosemary
• salt and pepper to taste
• 1/2 cup chicken broth, or as needed

Lemon Rosemary Beans

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• 2 cups dried Great Northern beans 
• 1 smoked ham shank or ham hock, 3/4-1 pound 
• 1 small yellow onion stuck with 
• 3 whole cloves 
• 1 bay leaf
• 3 fresh oregano or thyme sprigs
• 3 large fresh parsley sprigs
• 1 celery stalk with leaves, cut into 2 or 3 pieces  ½ pound ripe plum (Roma) tomatoes
• 1 carrot, peeled and sliced 
• 1 sweet red (Spanish) onion or other sweet onion, diced
• 1 teaspoon salt
• Freshly ground pepper

White Bean and Ham Soup

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• 1/4 cup vegetable oil
• 2 medium yellow onions, diced
• 3 stalks celery, thinly sliced
• 1 cup diced carrots
• 2 pounds lean beef stew meat, cut into bite-sized pieces
• 1 teaspoon black pepper
• 2 cloves garlic, minced
• 2 tablespoons tomato paste
• 4 cups diced tomato
• 8 cups beef broth, in all, boxed or home made
• 1 soup bone (optional)
• 2 cups tomato juice or spicy V-8 juice
• salt*, to taste
• 10 cups total any combination of the following:
• shelled butter beans
• shelled peas
• sliced okra
• green beans (bite sized pieces)
• corn kernels
• diced squash (yellow and/or pattypan)
• sliced mushrooms

Home Made Vegetable Beef Soup

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• 1 cup small dried beans such as cowpeas or black-eyes
• 5 to 6 cups water
• 1 dried hot pepper (optional)
• 1 smoked ham hock
• 1 medium onion, chopped (about ¾ cup)
• 1 cup long-grain white rice

Hoppin' John

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