Caldo Gallego

Name: Caldo Gallego
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 (10 ounce) package frozen chopped spinach; 1 cup cabbage, chopped

11 ingredients

5 steps

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 (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.