Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Medium sized white beans |
| 2½ quart | Water |
| ½ pounds | Salt pork,cubed |
| 1 each | Meaty ham bone or smoked pork hock |
| 6 smalls | White potatoes, peeled and diced |
| 1 bunch | Collards, mustard greens or spinach |
| 4 eaches | Spanish sausages [chorizos] |
| \N \N | Salt if needed |
| 1 each | Rinse beans, cover with 6 cups of water in a large |
| \N \N | Kettle, soak overnight. |
| 2 eaches | When ready to cook , add additional 1 quart water |
| \N \N | , the salt pork and ham bone |
| 3 eaches | Bring to a boil. Cover, reduce heat and simmer |
PREPARATION
about 2½ hours or until beans are tender. 4. Add potatoes and collards or mustard greens [If using spinach add later with the chorizos]. Simmer 20 minutes. 5. Cut chorizos in 1-inch pieces. Add to beans and cook 10 min longer. Taste and add salt if necessary [ I doubt it]. If too salty, add additional water. 6. Remove ham bone.
Cut off meat and return meat to stew. Serve in soup bowls. Caldo Gallego