Braised Beans with Collard Greens and Ham

Ingredients

• 2  bay leaves 
• 14.5 oz canned tomatoes diced canned
• 4 cups collard greens fresh chopped
• 1 pound .5 can cannellini beans dried
• 5  flat-leaf parsley sprigs fresh
• 2  garlic cloves chopped
• 9 cups chicken broth divided reduced-sodium
• 1 tablespoon olive oil 
• 2 lb ham hocks smoked
• 8 servings kitchen string 
• 6  thyme sprigs fresh
• 1 medium size onion diced yellow

Equipment

• bowl
• frying pan
• sauce pan

Directions

1. Rinse and sort beans according to package directions.
2. Place beans in a large bowl; add water to 2 inches above beans. Cover and chill 8 to 12 hours.
3. Drain beans, and place in a large saucepan.
4. Add onion and 8 cups broth. Tie together thyme, parsley, bay leaves, and, if desired, sage and basil with string; add to bean mixture.
5. Add ham hocks and, if desired, rind. Bring to a boil over medium-high heat. Reduce heat to low, and simmer, uncovered and stirring occasionally, 1 hour or until beans are tender but hold their shape. Skim off foam with a spoon.
6. Remove hocks, and cool 5 minutes.
7. Remove meat from bones; discard bones. Return meat to bean mixture.
8. Add collards, and cook, stirring occasionally, 15 to 20 minutes or until collards are tender.
9. Saut garlic in hot oil in a large skillet over medium-low heat 2 minutes or until light golden.
10. Add tomatoes, and saut 5 minutes. Stir tomato mixture and remaining 1 cup broth into beans, and cook, stirring often, 5 minutes or until liquid is reduced by half. Discard herb bundle and cheese rind; season beans with salt and pepper to taste.
11. Serve immediately.