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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.”

Ingredients Nutrition


  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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