½ pound dry Cannelloni Beans
½ pound dry Butter Beans
8 cups of water to soak bean ( will discard before adding vegetables and meat)
½ tsp salt
1 meaty ham hock
1 cup chopped red peppers
1/2 cup celery, chopped
1 cup chopped onion
1 tsp. minced garlic
1 tsp. mustard powder
2 bay leaves
2 cups chopped cooked bacon
½ tsp white pepper
Rinse beans and discard broken or discolored beans.
In a large pot, over high heat, bring the water to a boil.
Add the salt and beans and remove from heat. Let the beans sit in hot water for at least 60 minutes.
After soaking for an hour, discard the water the beans soaked in.
Replace the water with 8 cups of fresh water. (If you like a thicker soup, puree about 1/3 of the beans with some liquid and return to the pot) Place the pot back on the stove – on high heat – bring to a boil and add the ham bone, red peppers, celery, onion, garlic, mustard and bay leaves. Stir well, bring it back to a boil, reduce heat to low and simmer at least another hour.
Remove the ham bone and discard. Stir in the chopped bacon and simmer for another 30 minutes or more. Season with white pepper to taste.
Top with grated jack cheese and freshly ground black pepper
