- 1 12 to 14-ounce package of dried white beans, rinsed, picked over and soaked overnight
- 8 ounce length of Chorizo or other spicy sausage
- 3 tablespoons pure olive oil
- 2 tablespoons butter
- 6 cloves garlic, peeled and thinly sliced
- 2 scotch bonnet, chilies, stemmed, seeded and minced
- 2 poblano chilies, stemmed, seeded and diced medium
- 1 cup red onion, minced
- 3 quarts chicken stock or water
- 1/2 pound beef chuck steak, left in one piece, rubbed with salt and pepper
- 1 smoked pork hock or ham bone
- 2 bay leaves, broken
- Salt and pepper, to taste
- 1 red potato, scrubbed and diced into large bite sized pieces
- 1 turnip, peeled and diced into large bite sized pieces
- 2 cups (packed) collard greens, stems cut out, washed and cut in shreds
- More salt and pepper to taste
Heat a large, heavy soup pot on medium heat and add the olive oil. Once it is warm lay the chorizo sausage in the pan and turn it as necessary to brown. Pierce the sausage casing and cook until done. Allow to cool a few minutes and then place it in the refrigerator to firm up.
Drain the soaking beans and add them to the pan. Stir well. Add the stock, the hock (or bone) and bay leaves. Turn up the heat and bring it to just under a boil, skimming as necessary. Lower the heat to low and add the beef chuck. Do not cover. Stir occasionally, taking care to not let the beans stick to the bottom.
When the beans are almost tender, season them with salt and pepper. Now add the potato, turnip and collards. Cook until the potato is just tender, (about 45 minutes). Cut the chorizo into 1/2-inch rounds and add it to the soup. Remove the beef and allow it to cool on a plate. Turn off the soup. Shred the beef apart and add it back to the soup. Season to taste and serve.
Recipe Courtesy of Norman Van Aken