This was in my freezer so it's lunch for today. It's a Southern Living recipe that I've edited slightly (I use Pacific organic low sodium chicken broth instead of chicken bouillon granules) and it's delicious, especially with cornbread. Watch the BBQ sauce, there can be lots of allergens there. Thankfully Wegman's Memphis-style is vegan and also gluten-free.
2 thick hickory-smoked bacon slices
2 cups chopped smoked ham
1 medium onion, finely chopped
5 (16-oz.) cans navy beans
1 cup barbecue sauce
1 (6-oz.) can tomato paste
4 c. low sodium chicken broth
4 c. water
1 teaspoon ground chipotle chile pepper
1/2 teaspoon dried thyme
1/2 teaspoon freshly ground pepper
3 cups shredded collard greens
1. Cook bacon in a large Dutch oven over medium-high heat 4 to 5 minutes or until crisp; remove bacon, and drain on paper towels, reserving 2 Tbsp. drippings in Dutch oven. Crumble bacon.
2. Sauté ham and onion in hot drippings 10 minutes or until tender.
3. Add beans, next 6 ingredients, and chicken broth and water. Bring to a boil over medium-high heat. Cover, reduce heat to medium-low, and simmer, stirring occasionally, 1 hour. Stir in collards; cook 10 minutes or until tender. Serve with crumbled bacon and hot sauce.