Categories: Soups- Stews- Chowders- Chili

Ingredients

• 2 thick hickory-smoked bacon slices
• 2 cups chopped smoked ham
• 1 medium onion, finely chopped
• 5 (16oz.) cans navy beans
• 1 cup barbecue sauce
• 1 (6 oz.) can tomato paste
• 1 Tbsp. chicken bouillon granules
• 1 tsp. ground chipotle chile pepper
• 1/2 tsp. dried thyme
• 1/2 tsp. freshly ground pepper
• 3 cups shredded greens
• Hot sauce

Directions

1. Cook bacon in a large Dutch oven over medium-high heat 4 to 5 minutes or until crisp; remove bacon and drain on paper towels, reserving 2 Tbsp. drippings in Dutch oven. Crumble bacon.
2. Saute ham and onion in hot drippings 10 minutes or until tender.
3. Add beans, next 6 ingredients, and 8 cups water. Bring to a boil over medium-high heat.

4. Cover, reduce heat to medium-low, and simmer, stirring occasionally, 1 hour. Stir in collards; cook 10 minutes or until tender. Serve with crumbles bacon and hot sauce.

5. makes 12 cups

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