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Caldo Gallego

 

23

Yield

servings

Prep

20

min

Cook

3

hrs

Ready

3

hrs

Trans-fat Free, High Fiber
 

Ingredients

1 pound white beans
medium
2 ½ quarts water
*
½ pound salt pork
ubed
1 each ham bone
meaty or smoked pork hock
*
6 small potatoes
peeled and diced, white
1 bunch collard greens
or spinach
*
1 pound sausage
spanish
1 x salt
if needed
*
preparation

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 471g (16.6 oz)
Amount per Serving
Calories 110563% of calories from fat
 % Daily Value *
Total Fat 77g 119%
Saturated Fat 28g 138%
Trans Fat 0g
Cholesterol 114mg 38%
Sodium 2193mg 91%
Total Carbohydrate 22g 22%
Dietary Fiber 9g 36%
Sugars g
Protein 72g
Vitamin A 1% Vitamin C 23%
Calcium 13% Iron 33%
* based on a 2,000 calorie diet How is this calculated?

 

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