Caldo Gallego

Name: Caldo Gallego
Prep time: 8 h
Cook time: 3 h
Total time: 11 h
Yield: 4-6 serving(s)
Ingredients: 1 lb medium white beans; 2 1/2 quarts water; 1/2 lb salt pork, cubed; 1 meaty ham bone or 1 smoked pork hock; 6 small white potatoes, peeled and diced; 1 bunch collard greens, mustard greens or 1 bunch spinach; 4 spanish chorizo sausage; salt, if needed

(2)

Recipe by Chef #304103

this recipe was passed down to me from a old Spaniard. this is the perfect stew for the winter.

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READY IN: 11hrs

SERVES: 4-6

UNITS: US

INGREDIENTS

Nutrition

1

lb medium white beans
2 ¹⁄₂

quarts water
¹⁄₂

lb salt pork, cubed
1

meaty ham bone or 1 smoked pork hock
6

small white potatoes, peeled and diced
1

bunch collard greens, mustard greens or 1 bunch spinach
4

spanish chorizo sausage
salt, if needed

DIRECTIONS

Rinse beans, cover with 6 cups of water in a large Kettle, soak overnight.
When ready to cook , add additional 1 quart water w/ the salt pork and ham bone.
Bring to a boil. Cover, reduce heat and simmer about 2 1/2 hours or until beans are tender.
Add potatoes and collards or mustard greens [If using spinach add later with the chorizos]. Simmer 20 minutes.
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.
Remove ham bone. Cut off meat and return meat to stew. Serve in soup bowls.

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