| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Spanish |
Soups |
8 |
Servings |
INGREDIENTS
| 1 1/4 |
lb |
Dried garbanzo beans |
| 1 |
tb |
Salt |
| 1/2 |
lb |
Ham; cut into chunks |
| 2 |
qt |
Water |
| 4 |
oz |
Salt pork; sliced thinly |
| 1 |
|
Onion; chopped |
| 3 |
md |
Potatoes; quartered |
| 2 |
|
Chorizos |
INSTRUCTIONS
Caldo Gallego (Spanish Bean Soup)
Wash beans thoroughly and soak them overnight with 1 tablespoon salt and
enough water to cover. Next morning, drain salted water from the beans, add
the water and the ham to the beans and simmer for 45 minutes. Meanwhile,
saute salt pork and add onions, stirring. Add onion and pork mixture and
potatoes to the beans. Cook until potatoes are tender. Remove from heat.
Add chorizos. Serve steaming hot.
EDITOR'S NOTE If you wish bacon may be substituted, but be sure to drain
off the grease. It's a snap to make and one of my favorites. Be sure to
allow time for the beans to soak overnight.
This recipe was published in Joyce Lafray's first cookbook and guide to
Famous Florida Restaurants published in 1980
Recipe by: The Columbia Restaurant
Posted to TNT - Prodigy's Recipe Exchange Newsletter by jjjenkins@juno.com
(J J Jenkins) on Nov 16, 1997
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