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CALDO GALLEGO (Galician White Bean Soup) Recipe

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This recipe for CALDO GALLEGO (Galician White Bean Soup), by , is from The Official SASTURAIN Extended Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gloria Sasturain

Category:
Category:

Ingredients:  
Ingredients:  
º 8 ounces salt pork, cleaned, trimmed, and cut into 1 - inch cubes
º 1 large onion, diced
º 1 teaspoon mashed garlic (with a mortar and pestle)
º 2 ham hocks
º 14 ounces dried white or navy beans
º 3 bay leaves
º 1 gallon ham stock
º 1 large plus 1 small russet potato, peeled and cubed
º 1 pound chorizo
º 5 ounces Virginia ham
º 1 large turnip, cubed (about 1 cup)
º 1 large bunch collard or mustard greens, coarse lay chopped (about 1½ loosely packed cups)

Directions:
Directions:
1. In a large heavy-bottomed stockpot over low heat, render the salt pork, then add the onion and garlic and cook, but do not brown, for 10 minutes.

2. Add the ham hocks, beans, bay leaves, and stock to the stockpot, increase the heat to high and bring to a boil. When boiling, decrease the heat to low, cover, and simmer for about 45 minutes. Uncover, add the potatoes, chorizo, ham, and turnip and cook for 20 minutes or more.

3. Just before serving, stir in the greens. Ladle the soup into bowls and serve.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
This is one of my favorite soups or one pot meals — I could eat it all the time. The recipe originally came from Galicia in northern Spain. The humble turnip is actually the element that makes it so wonderful because it gives the soup a nice peppery flavor and cuts the beans’ richness. There’s a restaurant in Miami, Latin American Cafeteria, that makes a good version.

 

 

 

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