beans and greens 2 qts - 64oz (8 to 10 appetizer servings or 6 dinner servings)
the night before, soak 1/2 bag of northern (or any white) beans (or 15 oz. can)
1 lb bone in pork sirloin steak, seasoned and roasted at 350 till browned
2 small coarsely chopped onions, unsalted, sautéed in a little vegetable oil till just starting to brown
add 1 bunch coarsely cut collard greens
shred pork off the bone and add both to the onions and greens along with the soaked beans
add 14.5 ounce hand crushed can of plum tomatoes (san Marzano if available) and 1 cup coarsely chopped okra
cover with roasted chicken mire poix stock or with purchased chicken or beef stock, adding more to reach soup consistency
add a bay leaf if desired and cook till beans are soft
finish seasoning with 1/4 cup sherry (or apple cider) vinegar, chicken bullion (from a cube as necessary), salt, and sylvia's (or other favorite) hot sauce