Part of the fun of my job is meeting chefs and seeing what they do with my children once they leave my custody. Chef Jason Green of Albequerque's Grove Cafe and Market twittered about his new soup creation and I asked if he's share the recipe with us. Normally getting recipes out of well-meaning chefs is like trying to lose weight in Bologna (as in it ain't gonna happen despite the best of intentions) but Chef Greene is a rule breaker and I'm passing on his recipe to you.

Ham & Yellow Eye Soup
Serves 4-6

1# Rancho Gordo Yellow Eye Beans (soaked is recommended) 4 Cloves Garlic (chopped) 1/2 C Onion (Small diced) 1/2 C Celery (Medium diced) 3 Chile de Arbols 3 Thyme sprigs fresh thyme 1 C White Wine 1 Smoked Ham Hock ( Benton's preferably) 6 C Chicken Stock (plus more if needed...) 1 T Spanish smoked paprika 1.5 C Fresh chopped tomatoes 1/2 C Carrots (Medium diced) 1# Mustard Greens (roughly chopped) S & P Hot Sauce 1. After beans have soaked, drain & set aside. 2. In large pot add a few tablespoons oil to pan and heat on medium heat. 3. After oil is hot, add garlic to pan and cook one minute just before it browns. Then add celery, onion, chiles, thyme, and salt and cook until translucent. 4. Add wine to deglaze and cook until reduced by half. 5. Add ham hock and drained beans. 6. Add chicken stock, smoked paprika and chopped tomatoes. 7. Bring to a boil then simmer until beans are almost done...1 hour or so. 8. 15 minutes before beans are done, add chopped carrots and mustard greens and cook until carrots are done. 9. Add more chicken stock if needed through cooking process. 10. After beans have cooked, remove ham hock and take the meat off the bone then add it back to soup. 11. Remove and discard chiles. Season with salt, pepper and your favorite hot sauce. Courtesy of Jason Greene, The Grove Cafe & Market