Caldo Gallega Recipes

Steps:

• 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.
• 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.
• Meanwhile, cook the sausage and salt pork or bacon till brown. Drain off the fat.
• 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.
• Add the turnip greens or spinach and cabbage. Return to a boil. Reduce heat and simmer uncovered 10 minutes or more, until tender.

Steps:

• Heat olive oil in a stockpot over medium heat. Cook and stir onion in the hot oil until translucent, 5 to 10 minutes. Add garlic; cook and stir until fragrant, about 2 minutes.
• Stir chorizo and ham into onion mixture and cook until lightly browned, 3 to 4 minutes. Mix potatoes and turnips into chorizo mixture; pour in chicken stock. Bring stock to a boil, reduce heat to medium-low, cover stockpot, and simmer until potatoes and turnips are tender, about 20 minutes.
• Increase heat to medium and stir cannellini beans and turnip greens into soup; cook until greens are desired tenderness, at least 3 minutes.

Steps:

• Rinse beans, cover with 6 cups of water in a large Kettle, soak overnight.
• When ready to cook , add additional 1 quart water w/ the salt pork and ham bone.
• Bring to a boil. Cover, reduce heat and simmer about 2 1/2 hours or until beans are tender.
• Add potatoes and collards or mustard greens [If using spinach add later with the chorizos]. Simmer 20 minutes.
• Cut chorizos in 1-inch pieces. Add to beans and cook 10 min longer. Taste and add salt if necessary [ I doubt it]. If too salty, add additional water.
• Remove ham bone. Cut off meat and return meat to stew. Serve in soup bowls.

Steps:

• Heat a large, heavy soup pot on medium heat and add the olive oil. Once it is warm lay the chorizo sausage in the pan and turn it as necessary to brown. Pierce the sausage casing and cook until done. Allow to cool a few minutes and then place it in the refrigerator to firm up.
• Now working in the same soup pot add the butter. Heat on medium heat and allow the butter to melt. Now add the garlic, chilies and red onion. Allow to cook 7 to 8 minutes, stirring occasionally.
• Drain the soaking beans and add them to the pan. Stir well. Add the stock, the hock (or bone) and bay leaves. Turn up the heat and bring it to just under a boil, skimming as necessary. Lower the heat to low and add the beef chuck. Do not cover. Stir occasionally, taking care to not let the beans stick to the bottom.
• When the beans are almost tender, season them with salt and pepper. Now add the potato, turnip and collards. Cook until the potato is just tender, (about 45 minutes). Cut the chorizo into 1/2-inch rounds and add it to the soup. Remove the beef and allow it to cool on a plate. Turn off the soup. Shred the beef apart and add it back to the soup. Season to taste and serve.

Steps:

• In a 8 qt stockpot, simmer the first 10 ingredients, covered, for 45 minutes, or until the chicken is tender.
• Remove chicken from the pot.
• Debone the chicken, chop the meat and reserve.
• Add to the pot: potatoes, cabbage, kale and turnips.
• Simmer, covered, for 25 minutes longer.
• Return the boned chicken to the pot and add the salt and pepper.
• Simmer a few more minutes until all is hot, and serve.
• The soup keeps well for a few days in the refrigerator.

Steps:

• Soak the beans in water overnight.
• Blanch the salt pork or bacon by putting it into cold water, bring to boil, and then drain. Cube into dice.
• In a large kettle put the drained white beans, the two quarts cold water. the ham, the diced salt pork, cover and simmer two hours.
• Add the turnips, turnip greens, potato, sausage, and seasoning of salt and pepper.
• Cover and cook 1/2 hour or until the vegetables, and beans are tender.
• Cut sausage into slices replace them back into the soup and taste again for seasoning.
• Serve.
• Serrano ham is a raw smoked ham similar to prosciutto, it is sometimes hard to find, use large chunks of smithfield ham if you can't find either.