Caldo Gallego I Recipe
Ingredients
3/4 cup dried white beans
1/4 lb. smoked-ham
1/4 lb. lean smoked bacon or salt pork (1 thick slice)
7 cups water
l/2 medium onion, sliced
1/2 small head white cabbage
3 turnips
A jew turnip greens
Salt and pepper to taste
Directions
Pout 7 cups cold water over the beans, ham, and bacon in an earthenware pot.
Cover and just barely simmer for 2 1/2 hours.
Add the sliced onion and the cabbage, turnips, and turnip tops, all chopped in fairly large pieces.
Mix, but stir as little as possible in order not to bruise the beans.
Salt and pepper to taste and simmer 1 1/2 hours more.
Serve in large soup bowls with meat cut in bite-size pieces.
note: In Galicia, the base of all caldos.is unto, an aged bacon sometimes three, four, or five years old.
The smoked ham and bacon or salt pork are suggested as American substitutes and are used as substitutes in Spain outside Galicia.
Cover and just barely simmer for 2 1/2 hours.
Add the sliced onion and the cabbage, turnips, and turnip tops, all chopped in fairly large pieces.
Mix, but stir as little as possible in order not to bruise the beans.
Salt and pepper to taste and simmer 1 1/2 hours more.
Serve in large soup bowls with meat cut in bite-size pieces.
note: In Galicia, the base of all caldos.is unto, an aged bacon sometimes three, four, or five years old.
The smoked ham and bacon or salt pork are suggested as American substitutes and are used as substitutes in Spain outside Galicia.
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