*Or, use 3 cans of navy or great northern beans and omit water and cooking step for dried beans.
Put beans in a large saucepan with 2 1/2 quarts water, bay leaves,
pork. Bring to a boil, reduce heat, and simmer, covered, until
to 1 1/2 hours, adding water if necessary.
In a medium-size skillet, heat olive oil and saute onion, green
garlic, oregano, ham, and tomato sauce for 10 minutes. In a separate
saucepan, boil squash chunks for 5 minutes. Remove from water,
same water to tomato mixture. Peel squash.
When beans are tender, add tomato mixture, potato, salt, pepper,
squash. Continue cooking another 30 minutes. Remove salt pork
discard. Serve in soup bowls. Serves 6. Adapted from The Columbia Restaurant
Shared by J. M. Phelps