2 c Dried white pea beans
2 tb Butter
1/2 c Onion, chopped
1/4 c Leek, chopped, white part only
1/4 c Smoked ham, plus ham bone
1/2 lb Salt pork
1 Garlic clove
8 c Cold water
2 tb Salted herbs, rinsed in cold water
Soak peas for at least 8 hours or overnight in water to cover; drain.
Heat butter in a large, heavy pot and sauté onion and leek until tender. Add peas, ham, salt pork (in one piece), garlic, water and salted herbs.
Bring quickly to a boil, lower heat, partly cover, and cook gently for 2 to 3 hours or until peas are tender. Stir occasionally during cooking, adding more water if necessary.
Remove salt pork, cut in small pieces, then return to soup. May be frozen.
Recipe serves 8
Recipe source: A Taste of Quebec by Julian Armstrong