Galician Bean Soup (Caldo Gallego)

1 cup dried white kidney beans, rinsed in cold water, picked over, and left in water to cover overnight
3 quarts water
1 pound flank steak, cut into chunks
one 1/2-pound ham hock
one 2-ounce piece salt pork, rind removed
1 medium-size onion, coarsely chopped
1 teaspoon salt
1 large green bell pepper, seeded and coarsely chopped
3 medium-size chorizos or other spicy garlic sausage
2 large all-purpose potatoes, peeled and diced 1/2 pound turnip greens, stems removed, washed and shredded (or substitute collard or mustard greens)
freshly ground black pepper to taste

Drain the beans and place them in a stockpot with the water, flank steak, ham hock, salt pork, onion, salt, and bell pepper. Bring to a boil over medium-high heat, then reduce the heat to low and simmer, covered, about 1-1/2 hours.

Add the chorizo, potatoes, and turnip greens and continue to simmer over low heat until the beans are tender, about 30 minutes.

Remove the ham hock, cut the meat from the bone, and return the meat to the pot. Remove the chorizo, slice it about 1/4 inch thick, and return to the pot. Remove the flank steak, shred it finely with a fork, and return to the pot. Discard the salt pork, correct the seasonings, and serve the soup in warmed soup bowls.