Caldo Gallego I Recipe
Addiction to this Caldo Gallego I recipe is totally legal! There is not a single month when I don't serve this yummy Appetizer! The key ingredient here is Pork. The Spanish people couldn't have come up with a better dish than this Caldo Gallego I, specially when it comes to culinary creativity. This High Protein dish of Caldo Gallego I is really tasty. Caldo Gallego I would not take much of your time but only 40 minutes. I am very excited to know your opinion about this Caldo Gallego I. Send me a message about it.
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.
