POOR DAVID'S STEW

POOR DAVID'S STEW

From Billie Reid

1  12-oz. pkg. great Northern beans  (or canned beans)
salt
3/4 lb. ham hock or meaty ham bone
2 qts. water
1 medium onion
1 rib celery, sliced
1/2 t. salt
2 fresh turnip roots with greens, chopped
2 carrots
2 T. olive oil
1 medium onion, chopped
1 green pepper, seeded
1 medium fresh tomato, peeled and chopped (or 1/2 cup canned tomatoes)
black pepper, to taste

Pick over and wash beans.  Cover with water.  Add 1 T. salt. Soak overnight.

On the next day, bring 2 quarts water to boil; add ham hock.  

Drain and rewash beans.  Add beans and ham hock to 2 or more quarts boiling water.

Add whole onion, celery and 1/2 t. salt. Cook until beans are barely tender.

Add chopped turnip roots and greens, potatoes and carrots.

Meanwhile, heat oil in skillet.  Saute until golden green pepper and onion.

Add chopped tomatoes and cook about 5 minutes, mashing a bit and stirring occasionally.

Season with black pepper and salt, if desired.

Continue cooking until vegetables are cooked.  

Remove meat. Cut away from bone and cube.  

Add the meat to soup and cook 5 more minutes.

Serves 6 generously.