Start by soaking the white beans overnight. It is important that the beans are from the current year's harvest for the best quality.

The next day, place the drained beans in cold water along with the vegetables and meats. Bring to a boil over high heat.

When you see foam forming, skim it off. Skimming removes impurities from the meats.

Now it's time to add a glass of cold water to 'shock' the beans. This ensures the bean skin stays soft and doesn't peel off.

If using a pressure cooker, cook for about 18 minutes once steam starts coming out. If using a regular pot, cook them for 2 to 3 hours, until the beans are tender.

While the beans are cooking, clean and boil the collard greens separately. I saw a traditional recipe from a lady who mentioned it's important to do it separately because it releases a substance that alters the flavor, so I do it separately too.

Once the beans are cooked, remove the vegetables and blend them.

Make a sauté (sofrito) of garlic and onion over very low heat.

Once the sofrito is done, add a tablespoon of sweet La Vera paprika.

Now add the cracked potatoes, cooked collard greens, blended vegetables, and sofrito into the beans.

Let it simmer for about 20 minutes over low heat and serve.