Anonymous August 25 2005

1 lb. dry northern beans

1 meaty ham bone or 2 smoked ham hocks

1 lg. onion, chopped

3 celery stalks, diced

2 carrots, shredded

Salt to taste

1/2 tsp. pepper

1/2 tsp. dried thyme

1 can (28 oz.) crushed tomatoes in puree

2 Tbsp. brown sugar

1 1/2 cup finely shredded fresh

spinach leaves

Sort and rinse beans. Place in a Dutch oven or soup kettle; cover with water and bring to a boil. Boil 2 minutes. Remove from heat and let stand

1 hour. Drain beans and discard liquid. In the same kettle place

ham bone or hocks, 3 quarts of water and beans. Bring to a boil.

Reduce heat and simmer, covered 1 1/2 hours or until meat easily

falls from the bone. Remove bones from broth trim off the meat and

discard bones. Add ham, onion, celery, carrots, salt, pepper and

thyme. Simmer covered 1 hour or until beans are tender. Add

tomatoes and brown sugar. Cook for 10 minutes. Just before serving,

add spinach.