Fatback and Heirloom Bean Soup

Name: Fatback and Heirloom Bean Soup
Ingredients: 10 oz. skinless pork fatback, rinsed in cold water, and cut into 1” pieces; 12 cups chicken stock; 1 tbsp. kosher salt, plus more to taste; 1 tsp. Accent flavor enhancer; 1 tsp. crushed red chili flakes; 1⁄2 tsp. freshly ground black pepper; 4 carrots, minced; 4 stalks celery, minced; 2 large Vidalia onions, thinly sliced; 2 fresh or dried bay leaves; 1 lb. dried Mother Stallard or pinto beans, soaked overnight and drained; 2 tbsp. apple cider vinegar; 2 scallions, thinly sliced

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You can serve this soup the day you prepare it, but after an overnight rest on the refrigerator, the beans will have absorbed some of the broth and the soup will have a deeper flavor.

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