Caldo Gallego
Yield
servingsPrep
20 minCook
3 hrsReady
3 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 | |||
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
white beans
medium |
|
| 2.5 | quarts |
water
|
*
|
| 226.8 | g |
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 |
* |
| 453.6 | g |
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.
