Caldo Gallego
A comforting and hearty white bean and greens soup from Galicia, Spain. This traditional caldo is packed with vegetables and often features a touch of smoked pork for depth of flavor. It's perfect for a chilly evening.
Una recepta original de Forkin
- Temps total
- 1 h 50 min
- Racions
- 6
- Dificultat
- Mitjana
Preparació prèvia
Llista d’ingredients
- 250 gdried white beans, soaked overnight
- 300 gsmoked ham hock
- 100 gchorizo, sliced
- 400 gpotato, peeled and diced
- 300 gcollard greens, washed and chopped
- 1 uyellow onion, chopped
- 3 gragarlic, minced
- 2 csolive oil
- 2.000 gwater
- 1 ctsalt
- 0,5 ctblack pepper, freshly ground
Estris
ladle · large pot · dutch oven · skillet · knife · cutting board
Elaboració
Pas a pas
- 1
Drain the soaked white beans and rinse them thoroughly under cold water.
- 2
In a large pot or Dutch oven, combine the drained white beans, smoked ham hock, and water.
Uns 2 min
- 3
Bring the mixture to a boil over high heat, then reduce the heat to low, cover, and simmer for 60 minutes, or until the beans are tender.
Uns 1 h
Nota de cuina: Skim off any foam that rises to the surface during the first few minutes of simmering.
- 4
While the beans are simmering, heat the olive oil in a separate skillet over medium heat.
Uns 1 min
- 5
Add the chopped yellow onion and cook until softened, about 5-7 minutes.
Uns 7 min
- 6
Stir in the minced garlic and sliced chorizo, and cook for another 3-5 minutes until the chorizo is slightly browned and fragrant.
Uns 5 min
- 7
Remove the ham hock from the pot and set it aside to cool slightly. Shred the meat from the bone and discard the bone and any excess fat.
Uns 5 min
Nota de cuina: Be careful, the ham hock will be hot.
- 8
Add the shredded ham hock meat, the onion-garlic-chorizo mixture, diced potato, and chopped collard greens to the pot with the beans.
Uns 2 min
- 9
Season with salt and black pepper.
Nota de cuina: Taste and adjust seasoning as needed, especially after the ham hock has infused its saltiness.
- 10
Continue to simmer for another 20 minutes, or until the potatoes are tender and the greens are cooked through.
Uns 20 min
Nota de cuina: The soup should be thick and hearty.
- 11
Serve the Caldo Gallego hot, ideally with some crusty bread.
Conservació
Store leftover Caldo Gallego in an airtight container in the refrigerator.
Reheat gently on the stovetop over medium-low heat until warmed through, adding a splash of water if it's too thick.
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