Caldo Gallego Recipes

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:

• 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 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 white beans overnight. Next day, drain and refill with cold water to cover by 4cms.
• In a large pot add a little EVOO, med heat up, and add pancetta slab and bone. Cook until bone and slab look like they are rendering juices and starting to brown a bit.
• Add bay leaves, ham knuckle, and fill with water to cover the smoked knuckle. Bring to boil and leave on rolling boil/simmer for about 75mins or less (check ham knuckle to make sure it stays submerged, add more water if needed).
• In the meantime bring to boil the white beans and cook on moderate heat for just 15mins. Drain and set aside (This is to give the beans a helping start as they won't cook quickly later when added to the salty/meaty broth that will become from above).
• Back at the big pot (after about 75mins), remove all the meats and bone and set aside.
• Add the white beans to the big broth pot, bring to the boil and simmer at a medium-high flame. How long to cook? This is the most important step! The beans must be cooked to nearing al-dente. Any further they will turn to mush, too early and they will remain bullets. Judge well because the final step will be to add the vegetables/potatoes and chorizos at the right time because there are 30 more minutes left of cooking. So keep checking!
• Whilst the beans are simmering grab a frying pan, add some EVOO and start frying the onion/leek slices, add the ñora peppers and after 10mins add the chopped garlic, turn down heat and continue cooking on low heat until onion/leeks are nearing to brown, but not there yet. Turn off heat, allow to cool then stir in the paprika. Remove ñora peppers, pull off stems. In a blender add the ñoras and a cup of the broth from large pot (cooled) and whizz up into a thick sauce. Add this back into the frying pan and stir to mix.
• When the removed meats have cooled slice off any excess meat, chop up into bite sized pieces and leave aside for the mo.
• When the beans are nearing al-dente, add the chopped carrots, the fried onion or leek/garlic/ñora/paprika sauce from the frying pan, and the whole chorizos to the big pot. Cook on moderate heat. After 10 mins add potato chunks. Add the turnips (if using) 5 mins later then after another 5 mins add chopped greens and the chopped meats and continue to cook until potatoes, and turnips (if musing) are cooked, but not falling apart.
• Check the beans, are they now cooked? If so turn heat to a bare minimum uncovered and hook out the chorizos. When cool enough to handle chop into chunks and add back into the pot for a few mins.
• Ladle into individual bowls and serve with country bread

Steps:

• Place all ingredients; the beans with their soaking liquid, the chorizo, ham, pork fat or bacon, ham hock (if using), onion, garlic, green peppers, tomato sauce, olive oil, in a 6-quart pot, cover with broth and water.
• Cover the pot and simmer slowly for 30 minutes. Add seasonings and simmer for about 1-1/2-2 more hours, until the beans are almost tender.
• Skim the froth and scum that comes to the top.
• Season to taste.
• Add the potatoes, turnips and collard greens, and simmer 15 minutes longer, until all vegetables are soft.
• Season with salt, pepper, and Sazon Completo & Sazon con Azafran to taste.
• Serve in deep soup bowls with a side of white fluffy rice (a necessity for Cubans), with sliced avocados, and tomatoes, with a vinaigrette dressing, a warm loaf of Cuban (pan de flauta) bread or French baguette or even with a Focaccia.
• Buen provecho!

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.

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.