1 lb. med. size white bean
2 1/2 qt. water
1/2 lb. salt pork, cubed
1 meaty ham bone or smoke pork hock
6 sm. white potatoes, peeled and diced
1 bunch collards, mustard greens or spinach
4 Spanish sausage

Rinse beans. Cover with 6 cups water in a large kettle; soak overnight. When ready to cook, add additional 1 quart water, the salt pork and ham bone; bring to a boil. Cover, reduce heat and simmer about 2 1/2 hours or until beans are tender. Add potatoes and collards or mustard green. Simmer 20 minutes. Cut sausage in slices; add to bean and cook 10 minutes longer. Remove ham bone. Cut off meat and return meat to soup. Serve in soup bowls.