1 cup dried white beans or canned white kidney/Cannelloni Beans (3 x 15.5 oz. cans)
2-3 Quarts of water (12 cups) (2.5 Quarts)
½ pound Serrano ham cut into ½ inch cubes or substitute prosciutto or other lean smoked ham or pork but
(leftover picnic pork shoulder/smoked ham with bone cubed works for me, about 1-1.5 pounds)
2 ounces’ salt pork in one piece with rind removes (skip)
½ cup finely chopped onions (2 medium onions)
2 teaspoons salt (3.5 teaspoons)
2 chorizos, or substitute 1/3-pound other garlic-seasoned smoked sausage(2 large, or 4 small chorizos)
½ pound turnip greens (or spinach), washed, trimmed and coarsely shredded (Fresh Spinach worked very well)
2 small potatoes, peeled and cut into ¼-inch dice(4-5 small eastern potatoes)
(5 cloves of garlic chopped)
Directions:
In heavy 3-4 quart casserole, bring 2-3quarts of water to a boil over high heat. Drop in the beans, garlic and boil them briskly for 2 minutes. Then remove the pot from the heat and let beans soak for 1 hour,
(I used a 5 quart Dutch Oven. Being I use canned beans; I skipped to the first hour bean and draining steps and boil for an hour)
Drain the beans in sieve or colander set over a bowl and return them to the casserole. Measure the soaking liquid and set add enough fresh water to make two quarts. Pour the water into the casserole, add the ham, salt pork, onions and salt, and bring to boil over high heat (never a rapid boil to not brake beans). Reduce the heat to low and simmer partially covered for 1 ½ hours. (At the one hour point I put in the Chorizo "sliced" in the pot).
When the beans their allotted 1 ½ hours, add the sausage, turnip greens/spinach and potatoes and continue to cook (*), partially covered for 30 minutes longer (skip keep lid on, half lid to thicken later if needed), or until the beans and potatoes are tender. With slotted spoon, remove the sausage and salt pork (skip). Slice the sausages into ¼ inch thick round and return them to the soup (skip pre-sliced). Discard the pork. Taste for seasoning and serve at once from a heated tureen or individual soup plates. (*After the chorizo, potatoes and greens are In, I simmered for 1-1/2-2 hours.)
TIME/LIFE Note: This one of the classic Galician dishes. In another version, smoked pork shoulder and salt pork are boiled together; sausage is added during the last part of cooking. The meats are then removed and set aside, and chopped turnip greens, white beans and diced potatoes are simmered in the remaining broth. The soup that results is served as Caldo Gallego.
The reserved smoked pork and sausage are sliced and served with cooked whole turnip greens and boiled potatoes as main course known as lacon con grelos. The Galician version of the cocido, called pote gallego, is made with all the above ingredients plus veal and chicken.
Source: The Cooking of Spain and Portugal - TIME/LIFE, 1969, revised 1970: My notes are in red.
Yes, dried Chorizo is the way to go for the flavor, ease of slicing and retaining it's circular form through it's cooking process.
If you can't find dried Chorizo near by (still make it), you can use the fresh Chorizo; but freeze it first so you can slice it for a neat circular slice.
Couple of other notes:
Depending on the amount of Paprika in your Chorizo, will dictate the color of the soup. Sometimes it's on the way to red from orange and sometimes it's beige.
Use the amount of water in relation to the size of your pot, don't overfill, you'll need enough space to the lid for what you'll be adding.
Top of Page Bottom of Page PermalinkFull Name: Bluelight
Caldo Gallego
Caldo Gallego
Ingredients:
1 cup dried white beans or canned white kidney/Cannelloni Beans (3 x 15.5 oz. cans)
2-3 Quarts of water (12 cups) (2.5 Quarts)
½ pound Serrano ham cut into ½ inch cubes or substitute prosciutto or other lean smoked ham or pork but
(leftover picnic pork shoulder/smoked ham with bone cubed works for me, about 1-1.5 pounds)
2 ounces’ salt pork in one piece with rind removes (skip)
½ cup finely chopped onions (2 medium onions)
2 teaspoons salt (3.5 teaspoons)
2 chorizos, or substitute 1/3-pound other garlic-seasoned smoked sausage (2 large, or 4 small chorizos)
½ pound turnip greens (or spinach), washed, trimmed and coarsely shredded (Fresh Spinach worked very well)
2 small potatoes, peeled and cut into ¼-inch dice (4-5 small eastern potatoes)
(5 cloves of garlic chopped)
Directions:
In heavy 3-4 quart casserole, bring 2-3quarts of water to a boil over high heat. Drop in the beans, garlic and boil them briskly for 2 minutes. Then remove the pot from the heat and let beans soak for 1 hour,
(I used a 5 quart Dutch Oven. Being I use canned beans; I skipped to the first hour bean and draining steps and boil for an hour)
Drain the beans in sieve or colander set over a bowl and return them to the casserole. Measure the soaking liquid and set add enough fresh water to make two quarts. Pour the water into the casserole, add the ham, salt pork, onions and salt, and bring to boil over high heat (never a rapid boil to not brake beans). Reduce the heat to low and simmer partially covered for 1 ½ hours. (At the one hour point I put in the Chorizo "sliced" in the pot).
When the beans their allotted 1 ½ hours, add the sausage, turnip greens/spinach and potatoes and continue to cook (*), partially covered for 30 minutes longer (skip keep lid on, half lid to thicken later if needed), or until the beans and potatoes are tender. With slotted spoon, remove the sausage and salt pork (skip). Slice the sausages into ¼ inch thick round and return them to the soup (skip pre-sliced). Discard the pork. Taste for seasoning and serve at once from a heated tureen or individual soup plates. (*After the chorizo, potatoes and greens are In, I simmered for 1-1/2-2 hours.)
TIME/LIFE Note: This one of the classic Galician dishes. In another version, smoked pork shoulder and salt pork are boiled together; sausage is added during the last part of cooking. The meats are then removed and set aside, and chopped turnip greens, white beans and diced potatoes are simmered in the remaining broth. The soup that results is served as Caldo Gallego.
The reserved smoked pork and sausage are sliced and served with cooked whole turnip greens and boiled potatoes as main course known as lacon con grelos. The Galician version of the cocido, called pote gallego, is made with all the above ingredients plus veal and chicken.
Source: The Cooking of Spain and Portugal - TIME/LIFE, 1969, revised 1970: My notes are in red.
Top of Page Bottom of Page PermalinkFull Name: treat island
Your notes in red (and the
Your notes in red (and the green) make it very seasonally festive! Thanks. Is the chorizo fresh or dried?
Top of Page Bottom of Page PermalinkFull Name: Bluelight
Thanks Judit!
Thanks Judit!
Yes, dried Chorizo is the way to go for the flavor, ease of slicing and retaining it's circular form through it's cooking process.
If you can't find dried Chorizo near by (still make it), you can use the fresh Chorizo; but freeze it first so you can slice it for a neat circular slice.
Couple of other notes:
Depending on the amount of Paprika in your Chorizo, will dictate the color of the soup. Sometimes it's on the way to red from orange and sometimes it's beige.
Use the amount of water in relation to the size of your pot, don't overfill, you'll need enough space to the lid for what you'll be adding.