Caldo Gallego

1. 1

   Cook the pancetta in a large heavy pot over medium heat until most of the fat is rendered, 8 to 10 minutes.

2. 2

   Drain the beans, add them to the pot, along with enough water to cover them by 2 inches, and bring to a boil.

3. 3

   Skim off the foam, then lower the heat and simmer gently, partially covered, for 45 minutes to 1 hour, or until the beans are beginning to soften.

4. 4

   Add the onion, potatoes, and turnips and cook for 20 minutes, or until the vegetables are softened.

5. 5

   Add the chorizo and greens and cook for 10 minutes, or until the greens are tender.

* Per serving · 4 servings · Values may vary.

No additional tips available.