|1/2 lb • Dried hominy • pickled over and rinsed|
|1 lb • Dried navy beans • rinsed|
|10 cup • Water|
|1 whole • Meaty ham bone • Or 2 cup chop country ham|
|1 tbsp • Thyme leaves|
|1/2 tsp • Garlic • minced|
|1/2 lb • Smoked sausage|
|1 • Onion - small • diced|
|1.5 cup • Fresh corn kernels|
|Kosher salt to taste|
|Fresh ground pepper to taste|
|1/4 cup • Parsley - chopped • chopped|
Place the hominy and beans into a large bowl, and add enough cold water to cover.
Let soak for 8 hours or overnight. Drain the hominy and beans and put into a large sauce pan, add water, hame bone, thyme and garlic and bring to a boil over high heat.
Lower the heat and simmer partially covered for 2 hours or until the beans are tender.
Add the sausage, onions and corn, simmer for 20 minutes longer. Season to taste with salt and pepper. remove the ham bone and sausage from soup and cut into a dice.
Return to soup. If using country ham instead, add it at this time. Garnish with parsley.