CALDO GALLEGO RECETA RECIPES

Name: Caldo Gallego
Prep time: 10 min
Cook time: 1 h 15 min
Total time: 1 h 25 min
Yield: 6 side dish servings, 6 serving(s)
Ingredients: 3/4 cup dried great northern beans; 8 cups water; 1/2 lb chorizo sausage, sliced (Italian sausage may be substituted); 1/4 lb salt pork or 1/4 lb bacon, diced; 2 turnips, peeled and sliced; 1 medium red onion, sliced; 1 garlic clove, minced; 1 teaspoon salt; 1/4 teaspoon pepper; 1 (10 ounce) package frozen turnip greens or 1 (10 ounce) package frozen chopped spinach; 1 cup cabbage, chopped

CALDO GALLEGO RECIPE - FOOD.COM

Caldo Gallego Recipe - Food.com image

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!

Total Time 1 hours 25 minutes

Prep Time 10 minutes

Cook Time 1 hours 15 minutes

Yield 6 side dish servings, 6 serving(s)

Number Of Ingredients 11

Ingredients

3/4 cup dried great northern beans
8 cups water
1/2 lb chorizo sausage, sliced (Italian sausage may be substituted)
1/4 lb salt pork or 1/4 lb bacon, diced
2 turnips, peeled and sliced
1 medium red onion, sliced
1 garlic clove, minced
1 teaspoon salt
1/4 teaspoon pepper
1 (10 ounce) package frozen turnip greens or 1 (10 ounce) package frozen chopped spinach
1 cup cabbage, chopped

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.

Nutrition Facts : Calories 429.1, FatContent 30.2, SaturatedFatContent 11.1, CholesterolContent 49.6, SodiumContent 1186.4, CarbohydrateContent 23.6, FiberContent 7.5, SugarContent 3.6, ProteinContent 16.6

CALDO GALLEGO ESTILO CUBANO - GALICIAN SOUP CUBAN STYLE ...

Caldo Gallego Estilo Cubano - Galician Soup Cuban Style ... image

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.

Total Time 3 hours 20 minutes

Prep Time 20 minutes

Cook Time 3 hours

Yield 6 serving(s)

Number Of Ingredients 18

Ingredients

1 cup dry white bean (Cannelli beans or Great Northern beans, pre-soaked overnight in just enough water to cover, to tende)
2 quarts chicken broth or 2 quarts water
2 chorizo sausages, casing removed & sliced on an angle (sausage available at Latin grocery stores)
1/2 lb extra lean cured ham, chopped (thick-cut 1/2-inch from deli counter)
3 pieces pork fat (optional) or 3 slices thick slab bacon
ham hock (optional)
1 large onion, chopped
1 tablespoon minced garlic
1/4 cup chopped green pepper
1 tablespoon tomato sauce
1 tablespoon pure Spanish olive oil
1/4 cup chopped turnip
2 potatoes, peeled and chopped into 1/2-inch cubes
1 cup chopped collard greens (stems removed and cleaned well)
salt, to taste
fresh ground black pepper, to taste
sazon con azafran seasoning, to taste
sazon completo seasoning, to taste

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, FatContent 11.1, SaturatedFatContent 3.6, CholesterolContent 17.6, SodiumContent 1322.9, CarbohydrateContent 38.6, FiberContent 8.2, SugarContent 3, ProteinContent 18.9

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