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Spanish   -   Caldo Gallego   adapted from The Complete Spanish Cookbook

  • 1 Cup Navy Beans -- soaked overnight
  • 6 Ounces Chorizo
  • 8 Ounces Bacon
  • 8 Ounces Smoked Ham
  • 8 Cups Beef Stock
  • 1 Pound Potatoes -- peeled and cubed
  • 2 Medium Turnips -- peeled and cubed
  • 1 Medium Onion -- finely chopped
  • 1 Large Carrot -- chopped
  • 2 Cups Cabbage -- chopped
  • 2 Cups Turnip Greens -- chopped
  • 3 Cloves Garlic -- finely chopped
  • Salt And Pepper -- to taste
Directions Place beans, chorizo, ham and bacon in a pot with enough water to cover. Bring to a boil and reduce heat, simmer for 2 hours. Add vegetables and garlic and continue to simmer until the vegetables are very tender. Add more stock as necessary. Season with salt and pepper and serve.
Serves 6
Time to Make 0:00

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