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. ---------------------------------------------------------------------------
Nutrition
Ingredients
