Caldo Gallego
Submitted by Nikki51076
Caldo Gallego: hearty Galician white bean stew with salt pork, ham bone, chorizo, potatoes, and collard greens. A slow-simmered Spanish comfort stew that warms you to the bone.
YIELD
4 servingsPREP
20 minCOOK
3 hrsREADY
3 hrsCaldo Gallego is the soul food of Galicia, the green, rainy region in northwestern Spain where this rustic bean stew has been warming families for centuries.
White beans soak overnight, then simmer for hours with salt pork and a meaty ham bone until the broth turns rich and porky. Diced potatoes and a bunch of collard greens (or mustard greens or spinach) go in next, softening into the broth.
Chunks of Spanish chorizo join the party in the final stretch, releasing their smoky, paprika-stained oils into the stew.
The ham bone gets pulled out at the end, the meat carved off and stirred back in.
This is peasant cooking at its most satisfying: simple ingredients, long simmering, and a bowl that feels like a warm blanket on a cold night.
Chef Tips
- Soak the beans overnight in plenty of water. They’ll nearly double in size, and the long soak means more even, creamy results after braising.
- A meaty ham bone or smoked pork hock makes the broth. The more meat on the bone, the richer your stew will be.
- If using spinach instead of collards, add it later in the cooking process with the chorizos. Spinach wilts in minutes while collards and mustard greens need the extra time.
- Taste before adding salt. The salt pork, ham bone, and chorizo all bring plenty of sodium to the pot. You may not need any extra at all.
Ingredients
Directions
Preparation 1. Rinse beans, cover with 6 cups of water in a large kettle, soak overnight. 2. When ready to cook, add additional 1 quart water, the salt pork and ham bone. 3. 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.
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