Caldo Gallego (Galician Bean Soup)

Makes 6-8 servings

Christina

ingredients

2-3 large potatoes, peeled and diced
1 lb skirt steak, cut into chunks
1 lb ham, cut into chunks or one 1/2 lb ham hock
2 chorizos
1 tsp salt
ground pepper to taste
1 lb cannellini (alubias) beans, picked over, and left in water to cover overnight (or 3 cans alubias)
1/2 lb of salted pork (tocino)
l pkg fresh collard greens, washed and shredded (or 1 pkg frozen)
1 onion, finely chopped
3 quarts of water

1
Drain the beans and place them in a stockpot with the water, steak, ham or ham hock, salt pork, onion & salt.
2
Bring to a boil over medium-high heat, then reduce the heat to low and simmer, covered, about 1 1/2 hours.
3
Add the chorizo, potatoes, collard greens and continue to simmer over low heat until the beans are tender, about 30 minutes. Remove the ham hock, cut the meat from the bone and return the meat to the pot.
4
When ready to serve, discard the salt pork.

Source: Eduarda Rivas