Caldo gallego

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


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

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