| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Spanish | Ham/pork, Beans/peas, Cuba, Update, Archived | 1 | Servings |
INGREDIENTS
| 1 | lb | Medium sized white beans |
| 2 1/2 | qt | Water |
| 1/2 | lb | Salt pork,cubed |
| 1 | Meaty ham bone or smoked pork hock | |
| 6 | sm | White potatoes, peeled and diced |
| 1 | bn | Collards, mustard greens or spinach |
| 4 | Spanish sausages [chorizos] | |
| Salt if needed | ||
| 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 |
INSTRUCTIONS
PREPARATION about 2 1/2 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. Caldo Gallego File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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