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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Cuban Caldo Gallego Recipe

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This recipe for Cuban Caldo Gallego is from Treasures from the Galley, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. dry white beans (Cannelli beans or Great Northern beans pre-soaked overnight in just enough water to cover)
2 qt. water
2 chorizo sausage
½ lb. extra lean cured ham (thick cut ½ inch, from deli)
3 pieces of pork fat or 3 pieces of bacon (thick slab)
ham hock
1 large onion, chopped
1 tbsp. garlic, minced
¼ c. green pepper, chopped
1 tbsp. tomato sauce
1 tbsp. pure Spanish olive oil
1 potato, peeled and chopped
1 c. collard greens, chopped (stems removed)
salt and fresh black pepper, to taste
Azafran (Saffron) seasoning, to taste
Directions:
Directions:
Place all ingredients; beans with soaking liquid, water, chorizo, ham, pork fat or bacon, ham hock, onion, garlic, green pepper, tomato sauce, olive oil; in a 6 qt. pot.
Cover the pot and simmer slowly for 30 minutes.
Add seasonings; simmer about 1½ more hours until beans are tender.
Skim the scum that comes to the top. Season to taste.
Add potatoes and collard greens, simmer 15 more minutes until all vegetables are tender.
Serve in deep soup bowls with a side of fluffy white rice (a necessity for Cubans) and a warm loaf of Cuban bread or French baguette.
Personal Notes:
Personal Notes:
Buen Provecho!

 

 

 

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