Five Porks and Two Beans

• 2 cups dried great northern beans, soaked over-night
• 2 cups dried cranberry beans, soaked over-night
• 4 ounces fresh pork sausage
• 8 ounces bacon, chopped
• 3 ounces country ham, diced
• 5 ounces chorizo sausage, smoked, sliced into thick coins
• 1 ham hock
• 10 cups stock (I use homemade Chicken)
• 10 garlic cloves, peeled, crushed but whole
• 2 onions, quartered
• 2 carrots, peeled and quartered
• 2 stalks celery, quartered
• 1 lemon, quartered with most seeds removed
• pepper
• cayenne, pinch

1. In a large dutch oven, saute the pork sausage and bacon for about 5 minutes -- until cooked about halfway.
2. Add the ham, chorizo, beans, cold stock and ham hock.
3. Bring to a boil.
4. Cut back down to a simmer.
5. Add garlic, onion, carrots, celery and lemon.
6. Season.
7. Cover.
8. Simmer for 45 minutes-1 hour (until beans are tender).
9. Stir occasionally and skim the foam from the top, as it forms.
10. I serve this in a big bowl, bubbling hot, laddled over raw, baby spinach (it will wilt it immediately) with a sprinkling of the best balsamic vinegar and best extra virgin olive oil I can afford.
11. This is brothy, steamy comfort food for me.
12. The vegetables melt in your mouth.
13. Enjoy!

dried great northern beans, cranberry beans, pork sausage, bacon, country ham, chorizo sausage, ham hock, stock, garlic, onions, carrots, stalks celery, lemon, pepper, cayenne

Taken from www.food.com/recipe/five-porks-and-two-beans-162697 (may not work)