Fall begins tomorrow in this hemisphere, so it’s time to switch to hearty, comforting dishes. This dish is from the state of Indiana. It is so common there that everybody and their grandmother knows about it, loves it and makes it without following a recipe. My readers know that I’m always up for “comfort food,” and this  ranks as one of my favorites. So simple and delicious — I hope you’ll try this in the coming months or so! Also, if you’re not intending to cook it for a crowd, a half recipe turns out just as tasty.

2 Tbsp olive oil
1 large onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
8 cups chicken stock
6 15.5-oz cans great northern beans
1 lb diced, smoked ham
2 1/2 tsp salt
1 tsp ground black pepper
2 tsp chopped fresh thyme (or 1 tsp dried)
1/4 tsp grated nutmeg (optional RB)

Rinse and drain beans. Set aside.

Heat olive oil in a large Dutch oven over medium-high heat. Add onion, carrots and celery. Sauté 8 minutes. Increase heat to high. Add chicken stock, beans, ham, salt, pepper, thyme and nutmeg. Bring to a boil. Reduce heat to low and cook uncovered for 1 hour, stirring occasionally, until creamy and thick. Serve with cornbread and coleslaw.

Serves 8.