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1 x ca. 450 g | Medium sized white beans |
2 1/2 ca. 1 Liter | water |
1/2 x ca. 450 g | Salt pork, cubed |
1 | Meaty ham bone or smoked pork hock |
6 klein | White potatoes, peeled and diced |
1 Bund | Collards, mustard greens or spinach |
4 | Spanish sausages [chorizos] |
| Salt if needed |
1 | Rinse beans, cover with 6 cups of water in a large |
| Kettle, soak overnight. |
2 | When ready to cook , add additional 1 quart water |
| , the salt pork and ham bone |
3 | Bring to a boil. Cover, reduce heat and simmer |
about 2 1/2 hours or until beans are tender. 4. Add potatoes and collards or mustard greens [If using spinach add later with the chorizos]. Simmer 20 minutes. 5. 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. 6. Remove ham bone. Cut off meat and return meat to stew. Serve in soup bowls. Caldo Gallego
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