• 1 lb large white beans
  • 1 lb of skirt steak
  • 1 lb cooking ham
  • 2 links of chorizo
  • 1 lb potatoes
  • 1 large onion
  • 1 turnip
  • 1 bunch of collard greens, chopped
  • 1 small piece of “unto”


Cut the meat, chorizo, ham and unto into small pieces and put into a large stock pot. Add 1 gallon of water. Cook for an hour at low heat. Then add the beans, which have been soaking in water over night, and continue cooking at low heat for another 1/2 hour or until the beans begin to soften. Take out the “unto” and flatten it putting it through a colander. Then, put it back in the pot. Add the onion, whole (so you can take it out later if you want), the potatoes and turnip in pieces, and the chopped collards. Continue cooking at low heat until the beans and the potatoes are completely soft. If you’d like to thicken the soup, take out some beans, mash them well and mix them back into the soup.