Creole Garbure

Instructions

1. 1

   Soak the white beans overnight. The next morning, cook them for about an hour. Drain and reserve.

2. 2

   Bring two cups of water to a light boil. Add the collards and the lemon slices. Cook until the collards are tender but not falling apart--about five minutes. Remove the lemon, drain, and hold aside.

3. 3

   In a large saucepan, cook the pork cubes to render as much fat as possible, and to get them a little crisp. Add the flour and stir to make a light roux. Lower the heat, add the onions and the garlic, and cook until translucent.

4. 4

   Add the beef stock to the pot and stir to blend the ingredients. Add the thyme, birdeye pepper, cloves, the beans and collards. Bring to a light boil and lower to a simmer. Cool for about an hour and a half.

5. 5

   Cutting the potato into cubes. Add the potato and salt to the soup and cook about twenty minutes more. When the potatoes are cooked enough to eat without a crunch, the soup is ready. Adjust seasonings with salt and pepper sauce. Garnish with chopped parsley and serve.