Sort ingredients
murphnduff
QR Code
Listen
Pdf
Lay the beans on a clean work surface and remove any stones, etc. Rinse the beans under cold water. In a large saucepan, place the beans with enough water to cover the beans. Soak in the water for 6 hours or up to overnight. Do not drain.
After 6 hours or the following day, place the ham hock in the saucepan. If needed, add more water up to 2 inches above beans and ham hock. Bring to a boil then reduce to a low heat. Cover; Simmer for 1 hour. Remove the ham hock and cut the meat off the bone. Set aside.
While the beans are simmering, heat the olive oil at medium-high heat in a Dutch oven. Add the bacon and pan fry for 5 minutes. Add onions and green bell peppers. Saute for 2-3 minutes. Stir in the garlic, smoked paprika, oregano, and bay leaves.
Drain the beans. Stir in the beans and chicken broth into the Dutch oven. Reduce heat to medium-low. Simmer, uncovered, stirring occasionally, for 1 hour or until the beans have softened. If needed, add more broth or water to prevent the soup from drying out.
Once the beans have softened, stir in the chorizo, potatoes, and collard greens into the Dutch oven. Cover and cook for another 20-25 minutes until the potatoes are fork tender. Taste and adjust the seasonings. Remove bay leaves. Serve the soup with crusty/toasty bread and enjoy!