Braised Beans With Collard Greens And Ham

• 1 pound dried cannellini beans
• 1 medium-size yellow onion, diced
• 9 cups reduced-sodium chicken broth, divided
• 6 fresh thyme sprigs
• 5 fresh flat-leaf parsley sprigs
• 2 bay leaves
• 3 fresh sage sprigs (optional)
• 3 fresh basil sprigs (optional)
• Kitchen string
• 2 (1-lb.) smoked ham hocks
• 1 Parmigiano-Reggiano cheese rind (optional)
• 4 cups chopped fresh collard greens
• 2 garlic cloves, chopped
• 1 tablespoon olive oil
• 1 (14.5-oz.) can fire-roasted diced tomatoes

1. Rinse and sort beans according to package directions. Place beans in a large bowl; add water to 2 inches above beans. Cover and chill 8 to 12 hours.
2. Drain beans, and place in a large saucepan. Add onion and 8 cups broth. Tie together thyme, parsley, bay leaves, and, if desired, sage and basil with string; add to bean mixture. 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.
3. Remove hocks, and cool 5 minutes. Remove meat from bones; discard bones. Return meat to bean mixture. Add collards, and cook, stirring occasionally, 15 to 20 minutes or until collards are tender.
4. Saute garlic in hot oil in a large skillet over medium-low heat 2 minutes or until light golden. Add tomatoes, and saute 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. Serve immediately.

beans, yellow onion, chicken broth, thyme, parsley, bay leaves, sage, basil sprigs, kitchen string, ham hocks, cheese rind, collard greens, garlic, olive oil, tomatoes

Taken from www.myrecipes.com/recipe/beans-collard-greens-ham (may not work)