Caldo Gallego

1. 1

   Rinse beans, cover with 6 cups of water in a large Kettle, soak overnight.

2. 2

   When ready to cook , add additional 1 quart water w/ the salt pork and ham bone.

3. 3

   Bring to a boil. Cover, reduce heat and simmer about 2 1/2 hours or until beans are tender.

4. 4

   Add potatoes and collards or mustard greens [If using spinach add later with the chorizos]. Simmer 20 minutes.

5. 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. 6

   Remove ham bone. Cut off meat and return meat to stew. Serve in soup bowls.

* Per serving · 4 servings · Values may vary.

No additional tips available.