Why I Love "Poor People Food"

Soak beans overnight in cold water. Chop celery, carrots and onions. Finely chop green onions and parsley. Slice ¼ inch through the top of the garlic pod, drizzle with olive oil, season with salt and pepper and wrap tightly in foil. Chop cooked pork into small cubes, no larger than ½ inch. Pre-heat oven to 400 degrees.

Place foil wrapped garlic in the hot oven and roast for at least 20 minutes. Heat a large stock pot over medium heat. Put olive oil and bacon grease in hot pot until bacon grease is fully dissolved and sizzling. Add chopped yellow onions and cook until translucent. Add celery, carrots thyme and oregano. Cook until celery begins to soften. Add cooked pork and cook until meat is hot, stirring constantly. Drain and add beans and enough ham stock to cover all ingredients. Bring to a boil. Reduce heat to a simmer. Remove roasted garlic from oven and squeeze pods into simmering liquid. Stir frequently and add liquid as it reduces. Cook for at least 2 hours. Stir aggressively and taste broth. Add salt and pepper as required. About ten minutes before serving, add chopped green onions and stir.

Serve with hot bread in a shallow bowl. Garnish with chopped parsley.

(Serves 10)

* there are several good commercial brands. I use Better than Bouillon.