Recipe courtesy of Jennifer Paterson and Clarissa Dickson Wright
1 hr 40 min
20 min
1 hr 20 min
4 to 6 servings


  • 9 ounces white beans, soaked overnight
  • 7 ounces ham hock, soaked for 1 hour
  • 5 ounces belly pork rib, on the bone
  • 5 ounces belly pork rib, cubed
  • 3 fresh mercillos or other blood pudding
  • 2 or 3 chorizo sausages
  • 1 1/2 pounds dark green cabbage
  • Salt and freshly ground black pepper
  • 1 pound potatoes
  • Pinch paprika, optional


Put the beans, ham hock, belly pork rib, blood pudding, and chorizo into a pot and cover with water. Skim as the water comes to the boil and cook for 1 hour or until the beans are almost tender.

Cut up the cabbage quite finely. Drain.

Remove the meat bones returning any shreds of meat to the pot and slice the sausages. Season with plenty of black pepper and salt to taste. Add the cabbage and potatoes, and more liquid if necessary to cover them comfortably. Simmer until the potatoes are tender and check the seasoning. If your chorizos are not very spicy, you could add some paprika. Serve in big bowls with country bread.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:


Black Bean Soup

Recipe courtesy of Food Network

Sauerkraut Soup with Sausage

Turkey Sausages with Spicy Beans : Sausages with Fagioli All'uccelletta

Recipe courtesy of Debi Mazar and Gabriele Corcos

Portuguese Sausage and Bean Stew

Recipe courtesy of Aida Mollenkamp

Minestrone Soup with Sweet Sausage

Recipe courtesy of Rachael Ray

Ham, Bean and Bacon Soup with Sauerkraut

Recipe courtesy of Rachael Ray

Asturian Bean and Sausage Soup

Recipe courtesy of Jennifer Paterson|Clarissa Dickson Wright

Smoked Sausage, Duck and White Bean Soup

Recipe courtesy of Emeril Lagasse

Spicy Bean Soup

Recipe courtesy of Giada De Laurentiis


So Much Pretty Food Here