Instructions: Soak the beans overnight or use the quick soak method. Drain and rinse. Reserve beans.

Put the onions, garlic, bacon, celery, olive oil and sausage into soup pot. Slowly bring up the heat and cook over medium about 5 minutes or until onions and vegetables are translucent. Do not brown.

In a cheesecloth, wrap the black pepper and half the sprig of thyme and add to the pot.

Add the beans and cover with a gallon of water. Cook until beans are tender. Garnish with diced tomato, chopped spinach and the rest of thyme, chopped. Season to taste with salt.

This recipe yields 4 to 5 servings.

Comments: Three (15- to 16-ounce) cans of great Northern or navy beans, drained and rinsed, may be substituted. When using canned beans, first simmer ingredients in one quart of water and one quart of chicken broth for about 10 minutes. Then add beans and simmer another 10 minutes.

Several carrots, extra celery and onions may be substituted for the chorizo and beans.

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