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Caldo Gallego

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Beans/legum Cuban Ham/pork


  • 1 lb Medium sized white beans
  • 2 1/2 qt Water
  • 1/2 lb Salt pork,cubed
  • 1 Meaty ham bone or smoked pork hock
  • 6 sm White potatoes, peeled and diced
  • 1 bn Collards, mustard greens or spinach
  • 4 Spanish sausages [chorizos]
  • Salt if needed
  • 1 Rinse beans, cover with 6 cups of water in a large
  • Kettle, soak overnight.
  • 2 When ready to cook , add additional 1 quart water
  • , the salt pork and ham bone
  • 3 Bring to a boil. Cover, reduce heat and simmer


about 2 1/2 hours or until beans are tender. 4. Add potatoes and collards or mustard greens [If using spinach add later with the chorizos]. Simmer 20 minutes. 5. Cut chorizos in 1-inch pieces. Add to beans and cook 10 min longer. Taste and add salt if necessary [ I doubt it]. If too salty, add additional water. 6. Remove ham bone. Cut off meat and return meat to stew. Serve in soup bowls. Caldo Gallego