Caldo Gallego

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.