Roberto's caldo gallego (galician white bean stew)

Ingredients

• 8 quarts of water
• 3 libras dried Great Northern Beans
• 5 libras potatoes peeled and chunked
• 3 libras turnips peeled and chunked
• 4 libras flank steak cut into large pieces
• 5 libras bone-in-ham cut into large pieces
• 2 libras bacon slices (sliced bacon slab or pancetta can also be used)
• 6 oz. salt pork (or pork leaf fat called unto in Spanish) rinsed and cut up
• 10 Spanish chorizos
• 2 bunches of collard greens ? washed well and shredded

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Preparation

• Soak the beans between 6 and 8 hours. Peel and chunk potatoes and turnips.
• Cut the flank steak and the ham save the ham bone.
  
• Add all the ingredients, including the ham bone except the collard greens - to the beans and water.
• Bring to a boil - it doesn't look pretty, but it's OK - it'll get better.
  
• Set temperature to medium and cook until the beans are ready - approximately 90 minutes. NOTE: At this point the broth will be a reddish-orange because of the chorizo. Don?t panic! It will change color once the greens are added.
• Wash, shred and add the collard greens.
  
• Cook for an additional 30 minutes. Remove the flank steak pieces, the ham pieces, the chorizo and the ham-bone and serve on a separate platter.

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