CALDO GALLEGO

WHITE BEANS WITH CABBAGE, RIBS, CHORIZO AND BACON

Caldo Gallego is from Galicia in Spain. There are so many recipes for Caldo Gallego but I made a simple recipe that is easy, delicious and no problem to get the ingredients.

PORTIONS: 4

INGREDIENTS

½ lb. northern white beans

14 oz. spare ribs strip, cut in 4 pieces.

4 Spanish chorizos

7 cups water

1 tbsp. olive oil

6 bacon slices, cut in small pieces

1 diced yellow onion

2 minced garlic cloves

5 cups cabbage cut in small chunks

2 red bliss potatoes cut in chunks

3 cups Swiss chard

3 tsp. sea salt

METHOD

Check the beans to make sure there are not little stones, dirt or foreign material in it.

Place the beans in a pot cover with plenty water. Leave the beans soaking in water over night.

Next day drain the beans and add 3½ cups cold water. Bring the water to a boil. Lower the heat and simmer the beans for about 45 minutes or until are soft. 

At the same time you are cooking the beans place the ribs in a pot and add the other 3½ cups of water and 1 tsp. salt. Bring the water to a boil and cook the ribs for about 45 minutes or until ribs are soft but not falling apart. Remove the ribs from the water and set aside.

In a large pot heat up the olive oil and brown the bacon. Remove the bacon, set aside and brown the ribs in the fat.

Add and cook onions and garlic together with the ribs.

Add cabbage, beans with the liquid, the liquid that the ribs were cooked, chorizos, potatoes and 2 tsp. salt. Bring the liquid to a boil and simmer for about 15 minutes.

Add Swiss chard and cook for 5 more minutes. 

Serve the soup with 1 piece of rib, 1 chorizo and sprinkle the bacon on top of each plate.