INGREDIENTS
1 lb
dried great northern beans, rinsed and soaked overnight
2 cups
ham pieces (leftover ham bone would be nice as well)
1/4 cup
brown sugar
1 1/2 tbsp
dried parsley
1 tbsp
onion powder
1/2 tsp
garlic powder
1 tsp
Tony Chachere's Creole seasoning
1/4 tsp
baking soda
fresh ground black pepper
1 1/2 cups
frozen leaf spinach
Water to cover