CALDO GALLEGO RECIPE - FOOD NETWORK
Provided by Food Network
Categories appetizer
Total Time 2 hours 50 minutes
Prep Time 20 minutes
Cook Time 2 hours 30 minutes
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.
BUTTER BEAN AND VEGETABLE STEW RECIPE | DELICIOUS. MAGAZINE
This one-pot vegetarian butter bean stew is a midweek winner packed full of vegetables, fibre-rich pulses and a pinch of spice for a wonderfully warming meal. If you like this recipe, take a look at our pork and butter bean stew.
Provided by delicious. magazine
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield Serves 4
Number Of Ingredients 17
Steps:
- Heat a the oil in a deep casserole over a medium heat, add the onions, leek, peppers and carrots, then fry for 5-8 minutes until softening.
- Stir in the wine, tomato purée and a few fresh rosemary sprigs and bubble for 2 minutes. Add the chopped tomatoes, season and simmer for 15 minutes, then stir in a the butter beans and a red kidney beans and cook for 10 minutes more.
- Stir in the spinach, garam masala and a handful of chopped fresh parsley, then serve with natural yogurt and extra chopped fresh parsley.
Nutrition Facts : Calories 365kcals, FatContent 8.3g (1.1g saturated), ProteinContent 15.5g, CarbohydrateContent 40.9g (20.7g sugars), FiberContent 18.9g
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