Caldo gallego
1 Servings
Ingredients
| Quantity | 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] |
| Salt if needed | ||
| 1 | each | Rinse beans, cover with 6 cups of water in a large |
| Kettle, soak overnight. | ||
| 2 | eaches | When ready to cook , add additional 1 quart water |
| , the salt pork and ham bone | ||
| 3 | eaches | Bring to a boil. Cover, reduce heat and simmer |
Directions
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