Petitchef

Roberto's caldo gallego (galician white bean stew)

Main Dish
15 servings
40 min
2 hours
Very Easy
Are you in family? don't you know what cook? then this superb recipe has solution for you.

Ingredients

Number of serving: 15
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

  • Step 1 - Roberto's Caldo Gallego (Galician White Bean Stew)
    Soak the beans between 6 and 8 hours. Peel and chunk potatoes and turnips.
  • Step 2 - Roberto's Caldo Gallego (Galician White Bean Stew)
    Cut the flank steak and the ham save the ham bone.
  • Step 3 - Roberto's Caldo Gallego (Galician White Bean Stew)
    Add all the ingredients, including the ham bone except the collard greens - to the beans and water.
  • Step 4 - Roberto's Caldo Gallego (Galician White Bean Stew)
    Bring to a boil - it doesn't look pretty, but it's OK - it'll get better.
  • Step 5 - Roberto's Caldo Gallego (Galician White Bean Stew)
    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.
  • Step 6 - Roberto's Caldo Gallego (Galician White Bean Stew)
    Wash, shred and add the collard greens.
  • Step 7 - Roberto's Caldo Gallego (Galician White Bean Stew)
    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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