About this recipe:I learnt this recipe after tasting this soup in Cuban restaurants. If you want to extend the soup even further, add some potatoes and a few sticks of celery. This soup also freezes well.
55g salt pork or pancetta, diced
1 large onion, chopped
5 (410g) tins haricot beans, with liquid
600g turnip greens, roughly chopped
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Method Prep:10min › Cook:30min › Ready in:40min
Place a stock pot or casserole over medium heat. Fry the salt pork for a few minutes to release some liquid. Add onion, and saute until translucent. Stir in the haricot beans and turnip greens. Bring to the boil, reduce heat to medium-low, and simmer for about 30 minutes.
Salt pork comes from the pork belly and is quite fatty and unsmoked. You might be able to find it in Eastern European or Caribbean markets. In a pinch, use pancetta instead.