Saturday, May 9, 2009

Caldo Gallego

Servings: 8
2 quarts water
1 cup dry white beans, pre-soaked
2 chorizos (sausage, available at Latin grocery stores)
1/2 pound cured ham, choppedseveral small pieces of pork fat
1 onion, finely chopped
1 tablespoon minced garlic
1/4 cup chopped green pepper
1 tablespoon tomato sauce
1 tablespoon pure Spanish olive oil
1/4 cup chopped turnip
1 potato, peeled and chopped into
1/2 inch cubes
1 cup chopped collard greens
Place all ingredients (except potatoes and collard greens) in a 3-quart pot. Cook on medium-low heat until beans are tender (about 3 hours). Add potato pieces and collard greens and cook until tender. Salt to taste.

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