The year has started off rather chilly. It’s not snowing but it’s dreary and cold. So, I figured we needed something warm and comforting for dinner this week. One of the things I miss from Miami are the wonderful hearty Cuban soups. One of my all time favorites was Caldo Gallego. I created my own version of it years ago, and decided that would do the trick this week.
What, you might ask, is Caldo Gallego. It’s really a white bean stew that originated in the Galicia area of Spain. That area tends to be cooler so warm stews and soups are a staple.
My recipe goes like this:
2 cans white beans
Chorizo or Salami
1 Ham hock and small ham pieces
One large sweet onion – diced
3 cloves of garlic – diced
1 large turnip – diced small
5 leaves of collards – chopped
3 medium potatoes – diced
6 cups water and 4 cups chicken stock
1 teaspoon Cumin
Saute the chopped up ham hock, ham pieces and salami or chorizo in the olive oil. After they have browned a bit, add the garlic and onions. Turn down the heat and saute until the onions are translucent. Add in the chopped turnips and potatoes. Saute to absorb the fats. Next add the beans. Stir to combine. In about 5 minutes add the water. Now, taste the water and add any needed salt. Add the cumin and any pepper to taste. Let simmer for about an hour. Add the collard greens. Let simmer an hour more. The more this cooks the better it gets.
Serve with some wonderful earthy bread.
That’s it for now. Enjoy the recipe. Ciao y’all.