Caldo Gallego
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1.5 cup Beans-Great Northern, white (GV) dry (by ZILLAHR) 1 serving Smoked ham hock (by GUESTHOLLOW) .5 tbsp Salt 1.5 tsp Paprika .25 tsp Pepper, black 2 cup diced Potato, raw 3.5 cup, chopped Kale 185 gram(s) Sausage, Chorizo, PC Spanish Mild (by 38HEATHERS) 8.5 cup (8 fl oz) Water, tap
Soak the beans overnight in cold water.
Rinse beans then add them back to the pot with the pork.
Cover with 8 1/2 cups of water and season them with the salt, pepper and paprika.
Bring to a boil, then turn down heat and simmer 1 hour covered. (Skim off foam)
Remove the pork bones from the broth and add the potatoes, kale, and chorizo.
If you like, pull the meat off the bones and add back to the pot.
Return the pot to a simmer and cook for 30 more minutes.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user WTRAKES.
Rinse beans then add them back to the pot with the pork.
Cover with 8 1/2 cups of water and season them with the salt, pepper and paprika.
Bring to a boil, then turn down heat and simmer 1 hour covered. (Skim off foam)
Remove the pork bones from the broth and add the potatoes, kale, and chorizo.
If you like, pull the meat off the bones and add back to the pot.
Return the pot to a simmer and cook for 30 more minutes.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user WTRAKES.
Nutritional Info Amount Per Serving
- Calories: 272.8
- Total Fat: 8.2 g
- Cholesterol: 42.0 mg
- Sodium: 948.5 mg
- Total Carbs: 35.0 g
- Dietary Fiber: 9.9 g
- Protein: 22.9 g
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