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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 4 |
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This is the Galacian version of the Spanish cocido or stew. Caldo Gallego is generally flavored with cured pork shoulder or salt pork. Serving amount is for a side dish serving. if using as a main dish, reduce the number of servings offered. From Better Homes and Gardens. Prep and cooking time does not include soaking time for the beans. Ingredients:
3/4 cup dried great northern beans |
8 cups water |
1/2 lb chorizo sausage, sliced (italian sausage may be substituted) |
1/4 lb salt pork or 1/4 lb bacon, diced |
2 turnips, peeled and sliced |
1 medium red onion, sliced |
1 garlic clove, minced |
1 teaspoon salt |
1/4 teaspoon pepper |
1 (10 ounce) package frozen turnip greens or 1 (10 ounce) package frozen chopped spinach |
1 cup cabbage, chopped |
Directions:
1. In a 4 quart Dutch oven combine beans and 4 cups of the water. Bring to a boil; reduce heat and simmer 2 minutes. Remove from heat. Cover, and let stand for an hour. (Or soak the beans in the water overnight in a covered pan). Drain beans and rinse.
2. In the same Dutch oven combine rinsed beans and remaining 4 cups of water. Bring to a boil; reduce heat. Cover and simmer 45 minutes.
3. Meanwhile, cook the sausage and salt pork or bacon till brown. Drain off the fat.
4. Add the sausage, salt pork or bacon, turnips, red onion, garlic, salt, and pepper to the beans. Return to boiling; reduce heat. Cover and simmer 20 minutes.
5. Add the turnip greens or spinach and cabbage. Return to a boil. Reduce heat and simmer uncovered 10 minutes or more, until tender.
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