CALDO GALLEGO
Provided by Food Network
Categories appetizer
Time 2h50m
Yield About 3 quarts
Number Of Ingredients 13
Steps:
- In a large soup pot or Dutch oven, heat the olive oil and add the ham hock, onions, and pepper and cook, stirring occasionally, until slits of ham hock have begun to open and vegetables are soft, about 8 minutes. Add the garlic, bay leaf, 1 teaspoon of the salt, pepper, to taste, and paprika and cook for 1 minute longer. Add 9 cups of water, bring to a boil, reduce heat to a simmer and cook for 1 hour. Drain the white beans and add them to the pot. Return to a simmer and continue to cook at a simmer until beans are just beginning to get tender, about 1 hour longer. Remove the ham hock and, when cool enough to handle, remove the meat from the hock and shred into bite size pieces. (Discard skin and bones.) Return the meat to the pot along with the remaining salt (or to taste), potatoes, turnip greens, and chorizo and continue to cook until beans have broken down slightly, potatoes and greens are very tender, about 1 hour longer. Remove the bay leaf and serve hot.
- Note: you may have to add a bit more water if the soup gets too thick during the lengthy cooking time.
CALDO GALLEGO ESTILO CUBANO - GALICIAN SOUP CUBAN STYLE
Loosley based on various recipes I found on the internet but it is with Jesus Tarifa's, our chef here at the home, help and guidance that brought the recipe to post. It brings back a lot of fond memories but when it was made in our home in Cuba it was made with bacon and chorizos only! It is a robust soup that is hearty and delicious! It is a whole meal and is wonderful! It hails from Spain but the Cubans adopted it as their own, as they have with many of their recipes. Here, we have made it with collard greens but it can be made with Swiss chard, kale, or even spinach. These beans do better if soaked overnight.
Provided by Manami
Categories Collard Greens
Time 3h20m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Place all ingredients; the beans with their soaking liquid, the chorizo, ham, pork fat or bacon, ham hock (if using), onion, garlic, green peppers, tomato sauce, olive oil, in a 6-quart pot, cover with broth and water.
- Cover the pot and simmer slowly for 30 minutes. Add seasonings and simmer for about 1-1/2-2 more hours, until the beans are almost tender.
- Skim the froth and scum that comes to the top.
- Season to taste.
- Add the potatoes, turnips and collard greens, and simmer 15 minutes longer, until all vegetables are soft.
- Season with salt, pepper, and Sazon Completo & Sazon con Azafran to taste.
- Serve in deep soup bowls with a side of white fluffy rice (a necessity for Cubans), with sliced avocados, and tomatoes, with a vinaigrette dressing, a warm loaf of Cuban (pan de flauta) bread or French baguette or even with a Focaccia.
- Buen provecho!
Nutrition Facts : Calories 324.1, Fat 11.1, SaturatedFat 3.6, Cholesterol 17.6, Sodium 1322.9, Carbohydrate 38.6, Fiber 8.2, Sugar 3, Protein 18.9
CALDO GALLEGO
This is the Galacian version of the Spanish "cocido" or stew. Caldo Gallego is generally flavored with cured pork shoulder or salt pork. Serving amount is for a side dish serving...if using as a main dish, reduce the number of servings offered. From Better Homes and Gardens. Posted for ZWT. Prep and cooking time does not include soaking time for the beans!
Provided by breezermom
Categories Spinach
Time 1h25m
Yield 6 side dish servings, 6 serving(s)
Number Of Ingredients 11
Steps:
- In a 4 quart Dutch oven combine beans and 4 cups of the water. Bring to a boil; reduce heat and simmer 2 minutes. Remove from heat. Cover, and let stand for an hour. (Or soak the beans in the water overnight in a covered pan). Drain beans and rinse.
- In the same Dutch oven combine rinsed beans and remaining 4 cups of water. Bring to a boil; reduce heat. Cover and simmer 45 minutes.
- Meanwhile, cook the sausage and salt pork or bacon till brown. Drain off the fat.
- Add the sausage, salt pork or bacon, turnips, red onion, garlic, salt, and pepper to the beans. Return to boiling; reduce heat. Cover and simmer 20 minutes.
- Add the turnip greens or spinach and cabbage. Return to a boil. Reduce heat and simmer uncovered 10 minutes or more, until tender.
CALDO GALLEGO (GALICIAN BEAN, MEAT AND BIG LEAF SOUP)
Caldo Gallego (or simply 'Caldo' if in Galicia). The indisputable soup-come-stew originally from Galicia, now found all over Spain. The green leafy veg. beans and meaty broth make it. Choose freely from the meats, but the smoked ham hock and bacon/pancetta slab should never be omitted where possible. Purists insist that the dish should never contain chorizo but there are traditional recipes that contain and omit randomly. Also the Grelos are the leafy tops of turnips and are essential to this soup. Historically the turnips were fed to the cattle and the Grelos kept for the Caldo. Having said that I have encountered Caldo with sliced rounds of cooked turnips incorporated, along with the potatoes! In this recipe I have added chopped carrot as this adds a hint of sweetness and adds to the colour of the dish. Traditionally the leafy vegetable of choice to add to this dish is Grelos. But I have never found them outside of northern Spain, so a good substitute could be: Spring/collard greens Cavalo nero Cabbage Leaves Swiss Chard Wild Spinach or any other big leafy green vegetables in sizeable quantity
Provided by Esteban Yebam
Time 3h
Yield Serves 6
Number Of Ingredients 30
Steps:
- Soak white beans overnight. Next day, drain and refill with cold water to cover by 4cms.
- In a large pot add a little EVOO, med heat up, and add pancetta slab and bone. Cook until bone and slab look like they are rendering juices and starting to brown a bit.
- Add bay leaves, ham knuckle, and fill with water to cover the smoked knuckle. Bring to boil and leave on rolling boil/simmer for about 75mins or less (check ham knuckle to make sure it stays submerged, add more water if needed).
- In the meantime bring to boil the white beans and cook on moderate heat for just 15mins. Drain and set aside (This is to give the beans a helping start as they won't cook quickly later when added to the salty/meaty broth that will become from above).
- Back at the big pot (after about 75mins), remove all the meats and bone and set aside.
- Add the white beans to the big broth pot, bring to the boil and simmer at a medium-high flame. How long to cook? This is the most important step! The beans must be cooked to nearing al-dente. Any further they will turn to mush, too early and they will remain bullets. Judge well because the final step will be to add the vegetables/potatoes and chorizos at the right time because there are 30 more minutes left of cooking. So keep checking!
- Whilst the beans are simmering grab a frying pan, add some EVOO and start frying the onion/leek slices, add the ñora peppers and after 10mins add the chopped garlic, turn down heat and continue cooking on low heat until onion/leeks are nearing to brown, but not there yet. Turn off heat, allow to cool then stir in the paprika. Remove ñora peppers, pull off stems. In a blender add the ñoras and a cup of the broth from large pot (cooled) and whizz up into a thick sauce. Add this back into the frying pan and stir to mix.
- When the removed meats have cooled slice off any excess meat, chop up into bite sized pieces and leave aside for the mo.
- When the beans are nearing al-dente, add the chopped carrots, the fried onion or leek/garlic/ñora/paprika sauce from the frying pan, and the whole chorizos to the big pot. Cook on moderate heat. After 10 mins add potato chunks. Add the turnips (if using) 5 mins later then after another 5 mins add chopped greens and the chopped meats and continue to cook until potatoes, and turnips (if musing) are cooked, but not falling apart.
- Check the beans, are they now cooked? If so turn heat to a bare minimum uncovered and hook out the chorizos. When cool enough to handle chop into chunks and add back into the pot for a few mins.
- Ladle into individual bowls and serve with country bread
CALDO GALLEGO
Steps:
- PREPARATION----- Rinse beans, cover with water in a pot, soak overnight then rinse and discard water. When ready to cook, add 10-12 cups water to the beans. Add the bacon, Spanish sauage (chorizos), ham and/or hocks, and the hunto. Bring to a boil. Cover and reduce heat and simmer about one hour or longer until beans are tender but not dissolved. Add onion and garlic sauté, the potatoes, turnip, and collards greens. Simmer on medium-low heat for about 30 to 40 minutes or longer, covered only partially to allow steam to escape, until potatoes are tender and stew is thickened. Taste and add salt if necessary (it will probably need a small amount of salt, depending on taste). Remove ham and/or hocks and cut off meat into large chunks, discard bones, cut chorizos into large pieces and return all the meat to the stew. The taste and consistency improves if the pottage is allowed to rest only partially covered for few hours before serving. If made ahead of time, just warm and serve. Serve in soup bowls with a great Spanish red and plenty of crusty baquette bread. Enjoy!
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