Rinse beans, cover with water in a pot, soak overnight then rinse and discard water. When ready to cook, add 6 to 8 cups water to the beans. Add the bacon, Spanish sausage (chorizos), ham and/or hocks. Bring to a boil. Cover and reduce heat and simmer about one hour or longer until beans are tender but not dissolved.
Sauté the onion and garlic. Add this and the potatoes, turnip, and collards greens to the pot. Simmer on medium-low heat for about 30 to 40 minutes or longer until potatoes are tender, and stew is thickened. Taste and add salt if necessary.
Remove ham and/or hocks and cut off meat into large chunks, discard bones, cut chorizos into large pieces and return all the meat to the stew. The taste and consistency improve if the soup is allowed to rest one or two days in the refrigerator. If made ahead of time, just warm and serve. Serve with Tempranillo and plenty of crusty bread. Enjoy!