White Beans and Greens
water, to cover and cook beans
2 tablespoons vegetable broth, condensed
1 small onion, thinly sliced
2 ham hocks
salt and freshly ground pepper, to taste
10 ounces baby spinach
1. Soak or quick soak dried beans after rinsing and picking through the beans.
2. Bring to a boil beans with enough water to cover by 2 inches along with condensed vegetable broth and ham hocks. Reduce heat to a simmer and cook until beans are just tender. Season with salt and pepper to taste and remove hocks. Allow hocks to cool enough to remove and shred the meat.
3. Return meat to pot along with the spinach. Simmer until spinach is wilted and the mixture is heated through.