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Caldo Gallego

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Ingredients
  Dried great northern beans 2 Cup (32 tbs)
  Water 2 Quart
  Chicken breast 1 , skinned
  Meaty ham shank 1 , cut into 3 inch pieces
  Beef bouillon cubes 2
  Chicken bouillon cubes 2
  Chopped onion 1⁄2 Cup (8 tbs)
  Salt 1⁄2 Teaspoon
  Linguica sausage/Pepperoni, sliced 4 Ounce
  Potatoes 2 Medium, peeled, cut in 1/2-inch cubes
  Shredded cabbage/Spinach/turnip greens 2 Cup (32 tbs)
Directions

Sort and rinse beans; place in a 4-quart pot.
Add water to a level 3 inches above beans.
Bring beans and water to a boil.
Boil 2 minutes.
Remove from heat.
Cover and let stand 1 hour.
Drain beans, discarding water.
Return beans to pot.
Add 2 quarts water, chicken breast, ham-shank pieces, bouillon cubes, onion and salt.
Bring mixture to a boil; reduce heat.
Cover and simmer 30 minutes.
Remove chicken breast and set aside.
Continue cooking mixture until beans are tender, 1 to 1-1/2 hours.
Remove ham shank.
Set aside to cool.
Add sausage, potatoes and cabbage, spinach or turnip greens.
Simmer 20 minutes.
Pull or cut ham and chicken from bones.
Discard bones.
Cut meat in 1/2-inch cubes.
Add meat to pot.
Simmer 10 minutes longer.
Ladle hot soup into heavy bowls.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
Cuban
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Interest: 
Gourmet

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