10 ounces skinless pork fatback, rinsed in cold water, and cut into 1” pieces
12 cups chicken stock
1 tbsp. kosher salt, plus more to taste
1 teaspoon crushed red chili flakes
1/2 teaspoon freshly ground black pepper
4 carrots, minced
4 stalks celery, minced
2 large vidalia onions, thinly sliced
2 fresh or dried bay leaves
1 pound . dried mother stallard or pinto bean, soaked overnight and drained
2 tbsp. apple cider vinegar
2 scallions, thinly sliced
Bring fatback, stock, salt, the chile flakes, pepper, carrots, celery, bay leaves, and onions to a boil in an 8-qt. Dutch oven.
Reduce heat to medium; cook, covered for 30 minutes.
Add beans; return to a boil. Reduce heat to medium; cook, covered, until beans are very tender, about 2 hours, and let cool.
Chill soup overnight. The next day, reheat soup over medium-high; cook, stirring and mashing up beans with a potato masher, to make a creamy soup. Stir in vinegar and salt; serve in bowls and garnish with scallions.
Source: saveur.com
While this soup can be eaten immediately, it actually benefits an overnight rest in the refrigerator, the beans will have absorbed some of the broth and the soup will have a deeper flavor.
