Serves 4
Soup

Ingredients

White Tepary Bean Soup with Chorizo
  • White Tepary Beans, 1, Pound, Soaked Over Night and Drained,white-tepary-bean-stotoah-bavi-16oz,
  • Ham Hock, 1 ½, Pound,,
  • Water, 8, Cups,,
  • Spanish Chorizo, 2 - 3, Ounces, Casing Removed and Chopped,
  • Olive Oil, 1, Tablespoon,,omed-olive-oil,
  • Onion, 1, Cup, Chopped,
  • Poblano Pepper, 1, Cup Chopped,,
  • Young Collard Greens, 5, Cups, Tough Stems Removed and Chopped,
  • Salt and Pepper to Taste,,,,butchers-10-ground-black-pepper,
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White Tepary Bean and Chorizo Soup

This winter soup is filled with hearty beans, chorizo and collard greens that are simmered until tender in a savory ham infused broth.
Written By Megan Fawn Schlow | Oct 28, 2021

Ingredients

White Tepary Bean Soup with Chorizo
  • White Tepary Beans, 1, Pound, Soaked Over Night and Drained,white-tepary-bean-stotoah-bavi-16oz,
  • Ham Hock, 1 ½, Pound,,
  • Water, 8, Cups,,
  • Spanish Chorizo, 2 - 3, Ounces, Casing Removed and Chopped,
  • Olive Oil, 1, Tablespoon,,omed-olive-oil,
  • Onion, 1, Cup, Chopped,
  • Poblano Pepper, 1, Cup Chopped,,
  • Young Collard Greens, 5, Cups, Tough Stems Removed and Chopped,
  • Salt and Pepper to Taste,,,,butchers-10-ground-black-pepper,
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  1. In a large pot over medium low heat add the ham hock and 8 cups of water. Simmer for 1 ½ hours. Add the soaked and drained beans and continue to simmer.

  2. In a skillet over medium high heat add the chorizo and olive oil, cook for 2 minutes to release some of the fat from the chorizo. Add the onions and poblano peppers to the skillet and cook for 4-5 minutes until the vegetables are beginning to soften.

  3. Add the chorizo, onion and peppers to the beans and ham hock. Cook on a low simmer partially covered for 2 hours until the beans are soft. Add the chard and cook for an additional hour until soft and tender. Season to taste salt and pepper, serve and enjoy.