Ham and Beans

7:00 AM Tiffany Hinton 0 Comments

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2 tablespoon olive oil
1 small onion, chopped fine
2 garlic cloves, chopped fine
1 1/2 cups leftover ham or pork butt, diced
1 teaspoons thyme
2 (15-ounce) cans white beans, drained and rinsed
3 cups chicken broth
1 bay leaf
2 cups fresh spinach, cut into thin ribbons
sea salt and freshly ground pepper
8 shakes hot sauce (optional)


In a heavy bottomed soup pot over medium heat, cook onion, garlic, ham, and thyme in oil, stirring occasionally, until onion is softened.
Add peas, broth, bay leaf, spinach, salt and pepper (to taste) and simmer, covered, stirring occasionally, 60 minutes, so the flavors can develop. Remove bay leaves before serving.

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