Caldo Gallego Recipe

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Freshly ground black pepper

3 teaspoons salt, or to taste, divided

1 bay leaf

1/2 pound Spanish chorizo, thinly sliced crosswise

1 teaspoon sweet Spanish paprika

1 1/2 cups dried white beans, such as navy, rinsed and soaked in cold water overnight

3 cloves garlic, minced

1 pound turnip tops, rinsed well and coarsely chopped (substitute spring or savoy cabbage if you cannot find turnip greens)

1 yellow onion, diced

1 pound potatoes, peeled and large-diced

1 green bell pepper, diced

1 smoked ham hock, skin scored

1 tablespoon Spanish olive oil

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