My Recipes



Extra Virgin Olive oil

A couple of slices of Bacon.  I used half a package

1 yellow onion, diced

1 green bell pepper, diced

4 cloves garlic, minced

1 bay leaf

3 teaspoons salt, or to taste, divided

Freshly ground black pepper

1 teaspoon sweet Spanish paprika

1 1/2 cups dried white beans, such as navy, rinsed and soaked in cold water overnight

1 pound potatoes, peeled and large-diced

1 pound turnip tops, collards, or kale (Use whatever you have)  Don't use spinach and it turns a little mushy.  You want bite

2 Spanish chorizo (Up to you if you want to slice them or dice them

Pressure Cooker Method

I will wash the white beans  and put them in the pot with 8 cups of water and some a ham hock.  I also use this guy.

I pressure cook it for about 45 min or until the beans are tender but not falling apart.

If you don't have a pressure cooker, you can simmer them for about an hour or 2 in a stock pot until beans are tender.

You can also just use the canned beans.  Follow my directions below


In a large soup pot or Dutch oven, heat the olive oil and add the bacon and cook well then ass chorizo and, onions, and pepper and cook, stirring occasionally, the vegetables are soft, about 8 minutes.

Add the garlic, bay leaf, 1 teaspoon of the salt, pepper, to taste, and paprika and cook for 1 minute longer.

Add 8 cups of water, bring to a boil, reduce heat to a simmer and cook for 1 hour.

Drain the white beans and add them to the pot.  If using canned beans just drain them and rinse them and add them to the pot

Return to a simmer and continue to cook at a simmer until beans are just beginning to get tender,

Add potatoes and half way of cooking the potatoes add your green of choice and cook for about 1 hour longer check for tenderness.  Might be less than an hour

Remove the bay leaf and serve hot.

Note: you may have to add a bit more water if the soup gets too thick during the lengthy cooking time.

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