Caldo Gallego (Galician Broth)

1. 1

   Soak the beans overnight in cold water.

2. 2

   Rinse beans then add them back to the pot with the pork.

3. 3

   Cover with 8 1/2 cups of water and season them with the salt, pepper and paprika.

4. 4

   Bring to a boil, then turn down heat and simmer 1 hour covered. (Skim off foam)

5. 5

   Remove the pork bones from the broth and add the potatoes, turnips, and chorizo.

6. 6

   If you like, pull the meat of the bones and add back to the pot.

7. 7

   Return the pot to a simmer and cook for 30 more minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.