Name: Roberto's caldo gallego (galician white bean stew)
Prep time: 40 min
Cook time: 2 h
Total time: 2 h 40 min
Yield: 15
Cuisine: En
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

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

Preparation

Preparation40 min

Cook time2 hours

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.