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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