Inspired by food traditions from around the world, sochan greens cooked with bacon and tepary beans makes a nice garnish to a piece of meat, add some sauteed mushrooms for a vegetarian meal.
Serves 6 as a side
Course: Side Dish
Cuisine: American, Native American
Keyword: Bacon, Sochan, Tepary beans
¼cuplardsuch as lamb, goat or pork
2ozbacon, country ham, or other salted, preserved meatsee note
1.5cupscooked tepary beanspreferably cooked in ham broth
6-8ozyoung tender sochanor mature sochan, just cook it longer
Kosher salt and fresh ground black pepper
6oz1 medium onion diced ¼ inch
2large cloves garlicfinely chopped
¾cupham broth or other stock
Sweat the onion, garlic and ham in the lard for 15 minutes or until the onions are soft. Add the beans and stock, bring the mixture to a simmer, then add the sochan and stir continuously so as to disperse the heat evenly (uneven heat can make the greens darken).
When the greens are wilted, cover the pot and cook for a few minutes more until the greens are tender and taste good to you. The mixture should be juicy and wet, think of it as a little stew of beans and greens kissed by smoked meat.
Double check the seasoning for salt and pepper (it should be pretty well seasoned if you use ham broth) adjust as needed, then serve.
Variations on the meat The meat is more of a flavoring here than a really substantial part of the dish, and that's on purpose-I'm trying to channel frugality and traditional food ways here. You can add lots of different things depending on what you have. A thick slice of bacon or ham, not cut up, could be a nod to some regional recipes I've seen in French cuisine. Use your imagination and instinct.