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“This is a thick and hearty soup, Spanish in origin.It can be made one day ahead and reheated.Originally from an October 1983 issue of Bon Apetit magazine that featured recipes for a Spanish-style brunch.Top with a dollop of my recipe for Salsa Colonada,Sal's Twice Baked Sweet Potatoes, and follow with my recipe for Potato, Onion and Pepper omlet for a hearty brunch that will have you saying "ole'!".Overnight soaking time for beans is not included in the prep time.”
READY IN:
33mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine beans in large bowl with water to cover; let soak overnight.
  2. Heat oil in large, heavy stockpot over medium high heat.
  3. Add onions and garlic and saute until mixture begins to soften, about 8 minutes.
  4. Add salt pork and cook until lightly colored, stirring occasionally, 5 minutes.
  5. Stir in ham; cook, stirring occasionally, 5 minutes.
  6. Drain beans; add to stockpot and cover with water.
  7. Stir in turnips and cabbages.
  8. Increase heat to high and bring to a boil.
  9. Reduce heat to simmer, cover partially and cook until beans are almost tender, stirring occasionally, about 1 1/2 hours.
  10. Stir in sausage, sherry, salt and pepper.
  11. Simmer, uncovered, 1 hour; adjust seasonings.
  12. To serve, ladle soup into bowls and top with a dollop of Salsa Colorada, if desired.

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