Soak the beans overnight in water. Place in a pan with the water, backbones, lard and salt, and bring to the boil. Simmer for one and a half hours then add the potatoes and continue cooking. Cook the turnip tops in water in a separate pan to remove any acidity. When they come to the boil, remove and add to the pan of beans. Season with salt to taste and continue cooking over a gentle flame until the potatoes are almost falling apart.
Preparation: Escuela Superior de Hostelería y Turismo de Madrid
Serve everything together - the stock with the potatoes, turnip greens and beans.
Energy (kcal): 577
Energy (kJ): 2,414
Proteins (g): 28.5
Fat (g): 19.6
Carbohydrates (g): 76.4
Iron (mg): 12.3
Vitamin A (g): 1,054.5
Fiber (g): 25.5
Information provided by: The Spanish Nutrition Foundation (FEN)