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Following is a very quick and authentic Cuban favorite. This recipe takes shortcuts like using canned beans and pre-prepared sausage. Recommended here because it is delicious, fast and nutritious. Yummy!

	4 - Tablespoons Butter
	2 - Tablespoons Oil
	1 lb. - Chorizo Sausage, casing removed, chopped
	1 lb. - Cooked Ham, sliced, cut into 3/4" pieces
	2 - Large Yellow Onions, chopped
	¾ - Cup Celery, sliced in 1/4" slices
	2 - cloves Garlic, peeled, mashed and minced

	2 - 15.5 ounce can of Pinto Beans, drained
	2 - 15.5 ounce can of Great Northern Beans, drained
	2 - 32 oz. boxes of Chicken Broth
	1 - 10 ounce package frozen Spinach, leaf or chopped, thawed
	2 - medium White Potatoes, peeled, cut into ¾" pieces
	2 - Bay Leaves
	2 - teaspoons Tabasco™ sauce, to taste
	1 - teaspoon Lime Juice
	Salt (sparingly) and ground Black Pepper to taste

In a large Stock pot, place Oil and Butter. Cook over medium heat until hot and then add Sausage and Ham. Cook meat until it starts to slightly brown, stirring frequently.

Add Onion, Garlic and Celery and continue to cook, stirring frequently, 3 or 4 more minutes until Onion just starts to turn translucent.

Add Chicken Broth, Bay Leaves, potato, all drained Beans, Tabasco™, Lime Juice, Salt and Black Pepper.

Bring the entire mixture to a rolling boil, stirring frequently.

Add Spinach, Stir well.

Reduce heat and simmer, partially covered, minimum of 1 hour, stirring thoroughly occasionally to prevent sticking and un-even cooking, until mixture reduces by about one half.

Remove and discard the bay leaves.

Before serving, purée 2 to 3 cups of the cooked soup and stir back into the pot.

Serve very hot in shallow bowl with warm, crisp, buttered Cuban Bread.

Garnish with a small amount of finely chopped Parsley.

Serves about 8.

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