Caldo Gallego

Name: Caldo Gallego
Ingredients: 1/2 pound thickly sliced pancetta or slab bacon, cut into 1/4-inch dice; 1 cup dried white beans, soaked overnight in water to cover; 1 large onion, cut into 1/2-inch dice; 2 baking potatoes, peeled and cut into 1/2-inch dice; 2 turnips, peeled and cut into 1/2-inch dice; 1/2 pound Spanish chorizo, casings removed and sliced 1/4 inch thick; 1 pound turnip greens (or other dark leafy green), stemmed and coarsely chopped

7 ingredients

5 steps

Ingredients

1/2 pound thickly sliced pancetta or slab bacon, cut into 1/4-inch dice
1 cup dried white beans, soaked overnight in water to cover
1 large onion, cut into 1/2-inch dice
2 baking potatoes, peeled and cut into 1/2-inch dice
2 turnips, peeled and cut into 1/2-inch dice
1/2 pound Spanish chorizo, casings removed and sliced 1/4 inch thick
1 pound turnip greens (or other dark leafy green), stemmed and coarsely chopped

Directions

1

Cook the pancetta in a large heavy pot over medium heat until most of the fat is rendered, 8 to 10 minutes.
2

Drain the beans, add them to the pot, along with enough water to cover them by 2 inches, and bring to a boil.
3

Skim off the foam, then lower the heat and simmer gently, partially covered, for 45 minutes to 1 hour, or until the beans are beginning to soften.
4

Add the onion, potatoes, and turnips and cook for 20 minutes, or until the vegetables are softened.
5

Add the chorizo and greens and cook for 10 minutes, or until the greens are tender.