Martin Luther Kings Pinto Beans And Collards Soup
"This was supposedly one of his favorite recipes. It called for 3 (32oz) cartons low sodium chicken stock. The seasoning seems rather strong but they used a heavier hand when cooking back in the day. You can season to taste. I think this could go in the crock pot, just use less chicken broth."
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (400.4 g)
- Calories 269.1
- Total Fat - 13.2 g
- Saturated Fat - 5.3 g
- Cholesterol - 57.4 mg
- Sodium - 1950.7 mg
- Total Carbohydrate - 16.1 g
- Dietary Fiber - 2 g
- Sugars - 6.2 g
- Protein - 21.1 g
- Calcium - 43.6 mg
- Iron - 1.9 mg
- Vitamin C - 7.4 mg
- Thiamin - 0.8 mg
Step by Step Method
Step 1
Soak beans overnight in cold water, twice as much water as beans.
Step 2
Drain.
Step 3
In large stockpot, sweat diced vegetables in butter until tender.
Step 4
Add garlic, drained beans, 3 ham hocks, chopped, washed collards, stock and simmer for 1 1/2 hours.
Step 5
Adding water if needed.
Step 6
Stir occasionally.
Step 7
Remove ham hocks and reserve.
Step 8
Add seasoning to taste and thyme (it called for a tablespoon) and allow to simmer for 15 minutes more while picking meat off bones.
Step 9
Add meat back to soup and adjust seasoning.
Tips
No special items needed.
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