By: Washington State Chef’s Association Food Bank Challenge Cookbook

Yield: 1/2 gallon

Ingredients:

• 2 1/2 cups mixed dry beans (pinto, navy, kidney)
• 2 onions, chopped
• 24 oz. canned pork
• 1/2 cup butter
• 3/4 cup flour
• 1 1/2 quarts chicken broth

Directions:

• Soak dry beans overnight with a little baking soda in the water.
• Melt one tablespoon butter in pot, and sauté onions.
• Add 1 1/2 quarts chicken broth and beans to pot.
• Bring to a boil and simmer for one hour.
• Melt three tablespoons butter and add flour to make a roux, constantly stirring until brown.
• Add flour mixture to soup to thicken the chicken stock.
• Let simmer for another 30 minutes.
• Add can chopped pork, and season with salt and pepper to taste.