Caldo Gallejo Recipes

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CALDO GALLEGO



Caldo Gallego image

This is the Galacian version of the Spanish "cocido" or stew. Caldo Gallego is generally flavored with cured pork shoulder or salt pork. Serving amount is for a side dish serving...if using as a main dish, reduce the number of servings offered. From Better Homes and Gardens. Posted for ZWT. Prep and cooking time does not include soaking time for the beans!

Provided by breezermom

Categories     Spinach

Time 1h25m

Yield 6 side dish servings, 6 serving(s)

Number Of Ingredients 11

3/4 cup dried great northern beans
8 cups water
1/2 lb chorizo sausage, sliced (Italian sausage may be substituted)
1/4 lb salt pork or 1/4 lb bacon, diced
2 turnips, peeled and sliced
1 medium red onion, sliced
1 garlic clove, minced
1 teaspoon salt
1/4 teaspoon pepper
1 (10 ounce) package frozen turnip greens or 1 (10 ounce) package frozen chopped spinach
1 cup cabbage, chopped

Steps:

  • In a 4 quart Dutch oven combine beans and 4 cups of the water. Bring to a boil; reduce heat and simmer 2 minutes. Remove from heat. Cover, and let stand for an hour. (Or soak the beans in the water overnight in a covered pan). Drain beans and rinse.
  • In the same Dutch oven combine rinsed beans and remaining 4 cups of water. Bring to a boil; reduce heat. Cover and simmer 45 minutes.
  • Meanwhile, cook the sausage and salt pork or bacon till brown. Drain off the fat.
  • Add the sausage, salt pork or bacon, turnips, red onion, garlic, salt, and pepper to the beans. Return to boiling; reduce heat. Cover and simmer 20 minutes.
  • Add the turnip greens or spinach and cabbage. Return to a boil. Reduce heat and simmer uncovered 10 minutes or more, until tender.

CALDO GALLEGO



Caldo Gallego image

During the winter months in Alaska, it is nice to sit down with family and enjoy a nice warm hearty meal. This is one that we crave. Serve it with a rich chewy Cuban bread.

Provided by JMCCURTAIN

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 50m

Yield 8

Number Of Ingredients 10

2 tablespoons olive oil
1 onion, minced
8 cloves garlic, minced
2 Spanish chorizo links, sliced
2 thick slices smoked ham, diced, or more to taste
3 potatoes, peeled and diced
2 turnips, peeled and diced
8 cups chicken stock
1 (15 ounce) can white cannellini beans
3 cups chopped turnip greens

Steps:

  • Heat olive oil in a stockpot over medium heat. Cook and stir onion in the hot oil until translucent, 5 to 10 minutes. Add garlic; cook and stir until fragrant, about 2 minutes.
  • Stir chorizo and ham into onion mixture and cook until lightly browned, 3 to 4 minutes. Mix potatoes and turnips into chorizo mixture; pour in chicken stock. Bring stock to a boil, reduce heat to medium-low, cover stockpot, and simmer until potatoes and turnips are tender, about 20 minutes.
  • Increase heat to medium and stir cannellini beans and turnip greens into soup; cook until greens are desired tenderness, at least 3 minutes.

Nutrition Facts : Calories 380 calories, Carbohydrate 29.4 g, Cholesterol 45.7 mg, Fat 20.6 g, Fiber 5.6 g, Protein 19.4 g, SaturatedFat 6.6 g, Sodium 1743.1 mg, Sugar 3.5 g

CALDO GALLEJO



Caldo Gallejo image

Provided by Food Network

Time 14h30m

Yield 8 servings (12-14 cups)

Number Of Ingredients 17

1 12 to 14-ounce package of dried white beans, rinsed, picked over and soaked overnight
8 ounce length of Chorizo or other spicy sausage
3 tablespoons pure olive oil
2 tablespoons butter
6 cloves garlic, peeled and thinly sliced
2 scotch bonnet, chilies, stemmed, seeded and minced
2 poblano chilies, stemmed, seeded and diced medium
1 cup red onion, minced
3 quarts chicken stock or water
1/2 pound beef chuck steak, left in one piece, rubbed with salt and pepper
1 smoked pork hock or ham bone
2 bay leaves, broken
Salt and pepper, to taste
1 red potato, scrubbed and diced into large bite sized pieces
1 turnip, peeled and diced into large bite sized pieces
2 cups (packed) collard greens, stems cut out, washed and cut in shreds
More salt and pepper to taste

Steps:

  • Heat a large, heavy soup pot on medium heat and add the olive oil. Once it is warm lay the chorizo sausage in the pan and turn it as necessary to brown. Pierce the sausage casing and cook until done. Allow to cool a few minutes and then place it in the refrigerator to firm up.
  • Now working in the same soup pot add the butter. Heat on medium heat and allow the butter to melt. Now add the garlic, chilies and red onion. Allow to cook 7 to 8 minutes, stirring occasionally.
  • Drain the soaking beans and add them to the pan. Stir well. Add the stock, the hock (or bone) and bay leaves. Turn up the heat and bring it to just under a boil, skimming as necessary. Lower the heat to low and add the beef chuck. Do not cover. Stir occasionally, taking care to not let the beans stick to the bottom.
  • When the beans are almost tender, season them with salt and pepper. Now add the potato, turnip and collards. Cook until the potato is just tender, (about 45 minutes). Cut the chorizo into 1/2-inch rounds and add it to the soup. Remove the beef and allow it to cool on a plate. Turn off the soup. Shred the beef apart and add it back to the soup. Season to taste and serve.

CALDO GALLEGO



Caldo Gallego image

Provided by Food Network

Categories     appetizer

Time 2h50m

Yield About 3 quarts

Number Of Ingredients 13

1 tablespoon Spanish olive oil
1 smoked ham hock, skin scored
1 yellow onion, diced
1 green bell pepper, diced
3 cloves garlic, minced
1 bay leaf
3 teaspoons salt, or to taste, divided
Freshly ground black pepper
1 teaspoon sweet Spanish paprika
1 1/2 cups dried white beans, such as navy, rinsed and soaked in cold water overnight
1 pound potatoes, peeled and large-diced
1 pound turnip tops, rinsed well and coarsely chopped (substitute spring or savoy cabbage if you cannot find turnip greens)
1/2 pound Spanish chorizo, thinly sliced crosswise

Steps:

  • In a large soup pot or Dutch oven, heat the olive oil and add the ham hock, onions, and pepper and cook, stirring occasionally, until slits of ham hock have begun to open and vegetables are soft, about 8 minutes. Add the garlic, bay leaf, 1 teaspoon of the salt, pepper, to taste, and paprika and cook for 1 minute longer. Add 9 cups of water, bring to a boil, reduce heat to a simmer and cook for 1 hour. Drain the white beans and add them to the pot. Return to a simmer and continue to cook at a simmer until beans are just beginning to get tender, about 1 hour longer. Remove the ham hock and, when cool enough to handle, remove the meat from the hock and shred into bite size pieces. (Discard skin and bones.) Return the meat to the pot along with the remaining salt (or to taste), potatoes, turnip greens, and chorizo and continue to cook until beans have broken down slightly, potatoes and greens are very tender, about 1 hour longer. Remove the bay leaf and serve hot.
  • Note: you may have to add a bit more water if the soup gets too thick during the lengthy cooking time.

CALDO GALLEGO



CALDO GALLEGO image

Categories     Soup/Stew     Bean     Pork     Potato     Vegetable     Stew     Healthy

Yield 8-10 people

Number Of Ingredients 12

1 lb. bag medium-sized dry white navy beans
10-12 cups Water
1/2 lb bacon whole,not sliced
1 to 2 lbs.smoked bone-in ham cut in large pieces or 2 smoked ham hocks
6 medium-to-large White potatoes, peeled and cut into large pieces
1 extra large bunch collard greens cut in large pieces (Fresh, not frozen)cut into large pieces
2 Spanish sausages [chorizos]whole
1 piece of "hunto"(you can find it at Spanish food markets)
1 turnip cut in fourths
3 or 4 large garlic cloves (fresh) finely minced and sauteed in olive oil
1 large onion finely minced and sautéed in olive oil with garlic
Salt to taste

Steps:

  • PREPARATION----- Rinse beans, cover with water in a pot, soak overnight then rinse and discard water. When ready to cook, add 10-12 cups water to the beans. Add the bacon, Spanish sauage (chorizos), ham and/or hocks, and the hunto. Bring to a boil. Cover and reduce heat and simmer about one hour or longer until beans are tender but not dissolved. Add onion and garlic sauté, the potatoes, turnip, and collards greens. Simmer on medium-low heat for about 30 to 40 minutes or longer, covered only partially to allow steam to escape, until potatoes are tender and stew is thickened. Taste and add salt if necessary (it will probably need a small amount of salt, depending on taste). Remove ham and/or hocks and cut off meat into large chunks, discard bones, cut chorizos into large pieces and return all the meat to the stew. The taste and consistency improves if the pottage is allowed to rest only partially covered for few hours before serving. If made ahead of time, just warm and serve. Serve in soup bowls with a great Spanish red and plenty of crusty baquette bread. Enjoy!

CALDO GALLEGO (GALICIAN STEW) RECIPE



Caldo Gallego (Galician Stew) Recipe image

Provided by srod117

Number Of Ingredients 16

2 cups Cannellini beans ("Alubias Blancas"/ "Judias Blancas")
2-3 small smoked ham hock scored or bone in smoked ham
1 whole square salt pork
2 Spanish Chorizos (Chorizo Español, I used a "El Miño" brand popular among Cubans)
1/2-1 medium sized square of "Salted Pork" like UNCUT bacon (I can't get "Unto Gallego" here)
1 pork or beef stew meat (optional)
4 small or 2 big russet potatoes
1 large bunch of "Swiss Chard" about 1 lbs. (about 4 cups or so I don't know)
1 whole onion minced
1 whole green bell pepper minced
6 cloves garlic pressed and minced (DONT USE LESS THAN THAT FOR THIS!)
1 large tomato grated on the second smallest part of the grater or 1 8 oz can tomato sauce
1 teaspoon "Bijol" (optional, use only if your not using the tomato so it can still get some color)
1 teaspoon ground cumin
2 teaspoon salt or less to taste (be careful don't over salt te ham, salted pork, and sausage are salty)
Generous amounts of Extra-Virgin Olive Oil

Steps:

  • 1)Soak beans and smoked ham hock overnigh atleast 12 hours in lots of water in a large pot. (2)Next day pour out water and rinse beans and ham hock well, leave beans in the large pot, in a seperate pot boil ham hocks for 30 minutes, drain and rinse (this is to get rid of excess saltiness). (3)Now put ham hocks together with beans, add the "salted pork", add enough water to submerge the ham hocks and "salted pork", bring to a boil, add pork or beef meat if using cover and lower heat to medium low and simmer for 50- 60 minutes. DO NOT UNCOVER! OR IT MAY TAKE LONGER. When done turn off heat until your ready to add everything else. (4)Mean while prepare everything else that you'll need later, wash and peel potatoes, cut into large pieces, leave in cold water so they don't discolor, (5)Wash swiss chard well, cut into pieces, remove any ugly parts set aside. (6)Take the casings of the chorizo and cut into semi-thick slices, set aside along with garlic, bell pepper, onions, tomatoes and have spices on hand. (7)When stew has been cooking 50- 60 minutes, turn off like I said before (you don't wanna overcook the beans) , until ready to do the rest. (8)Make "sofrito" heat generous amounts of extra-virgin olive oil on medium heat, add chorizo slices when oil sizzles with it a bit, wait until the chorizo releases some of it's fat and infuses with the oil. Now add bell peppers and onions sautee until translucent and caramelized. (9)Add garlic and sautee until garlic is fragrant and sweet DONT LET IT BURN! Now add the grated tomato (optional) and bring to a boil, now add to the stew. Stir well, add ground cumin, extra-salt if necessary, and potatoes. Bring to a boil for 20 mintues until potatoes are tender. (10) Stir in "Swiss Chard" boil for about 5 mintes or wilted, turn of heat. (11)Here is the final stuff, take out ham hocks, and with a fork, knife and even hands, seperate into bite size pieces, so you can add some ham pieces to the stew when serving (we do this because my Dad doesnt like the soft texture of fatty ham and chewy skin neither does my sister but me, my mom, and my grandma do!) or leave whole and there and 3 lucky people can eat one all to themselves (12)Now pull out salted pork, cut into small chunks, you can throw it back in the pot for some tasty chewy fatty pork or throw it out or heat a pan with nothing on medium add it to the pan, cover with something, move around every 5 minutes for about 20 minutes until it renders it's fat, drain some fat after the 1o minutes and so on, until it is crispy. Set aside and garnish stew with this when serving. HOPE YOU ENJOY MY GRANDMOTHERS "CALDO GALLEGO! Serve with a raw salad, some crusty bread or instead of bread a nice bowl or plate of white rice on the side. Oh and if desired some dessert to top this hardy meal.

CALDO GALLEGO ESTILO CUBANO - GALICIAN SOUP CUBAN STYLE



Caldo Gallego Estilo Cubano - Galician Soup Cuban Style image

Loosley based on various recipes I found on the internet but it is with Jesus Tarifa's, our chef here at the home, help and guidance that brought the recipe to post. It brings back a lot of fond memories but when it was made in our home in Cuba it was made with bacon and chorizos only! It is a robust soup that is hearty and delicious! It is a whole meal and is wonderful! It hails from Spain but the Cubans adopted it as their own, as they have with many of their recipes. Here, we have made it with collard greens but it can be made with Swiss chard, kale, or even spinach. These beans do better if soaked overnight.

Provided by Manami

Categories     Collard Greens

Time 3h20m

Yield 6 serving(s)

Number Of Ingredients 18

1 cup dry white bean (Cannelli beans or Great Northern beans, pre-soaked overnight in just enough water to cover, to tende)
2 quarts chicken broth or 2 quarts water
2 chorizo sausages, casing removed & sliced on an angle (sausage available at Latin grocery stores)
1/2 lb extra lean cured ham, chopped (thick-cut 1/2-inch from deli counter)
3 pieces pork fat (optional) or 3 slices thick slab bacon
ham hock (optional)
1 large onion, chopped
1 tablespoon minced garlic
1/4 cup chopped green pepper
1 tablespoon tomato sauce
1 tablespoon pure Spanish olive oil
1/4 cup chopped turnip
2 potatoes, peeled and chopped into 1/2-inch cubes
1 cup chopped collard greens (stems removed and cleaned well)
salt, to taste
fresh ground black pepper, to taste
sazon con azafran seasoning, to taste
sazon completo seasoning, to taste

Steps:

  • Place all ingredients; the beans with their soaking liquid, the chorizo, ham, pork fat or bacon, ham hock (if using), onion, garlic, green peppers, tomato sauce, olive oil, in a 6-quart pot, cover with broth and water.
  • Cover the pot and simmer slowly for 30 minutes. Add seasonings and simmer for about 1-1/2-2 more hours, until the beans are almost tender.
  • Skim the froth and scum that comes to the top.
  • Season to taste.
  • Add the potatoes, turnips and collard greens, and simmer 15 minutes longer, until all vegetables are soft.
  • Season with salt, pepper, and Sazon Completo & Sazon con Azafran to taste.
  • Serve in deep soup bowls with a side of white fluffy rice (a necessity for Cubans), with sliced avocados, and tomatoes, with a vinaigrette dressing, a warm loaf of Cuban (pan de flauta) bread or French baguette or even with a Focaccia.
  • Buen provecho!

Nutrition Facts : Calories 324.1, Fat 11.1, SaturatedFat 3.6, Cholesterol 17.6, Sodium 1322.9, Carbohydrate 38.6, Fiber 8.2, Sugar 3, Protein 18.9

CALDO GALLEGO (GALICIAN BEAN, MEAT AND BIG LEAF SOUP)



Caldo Gallego (Galician bean, meat and big leaf soup) image

Caldo Gallego (or simply 'Caldo' if in Galicia). The indisputable soup-come-stew originally from Galicia, now found all over Spain. The green leafy veg. beans and meaty broth make it. Choose freely from the meats, but the smoked ham hock and bacon/pancetta slab should never be omitted where possible. Purists insist that the dish should never contain chorizo but there are traditional recipes that contain and omit randomly. Also the Grelos are the leafy tops of turnips and are essential to this soup. Historically the turnips were fed to the cattle and the Grelos kept for the Caldo. Having said that I have encountered Caldo with sliced rounds of cooked turnips incorporated, along with the potatoes! In this recipe I have added chopped carrot as this adds a hint of sweetness and adds to the colour of the dish. Traditionally the leafy vegetable of choice to add to this dish is Grelos. But I have never found them outside of northern Spain, so a good substitute could be: Spring/collard greens Cavalo nero Cabbage Leaves Swiss Chard Wild Spinach or any other big leafy green vegetables in sizeable quantity

Provided by Esteban Yebam

Time 3h

Yield Serves 6

Number Of Ingredients 30

2 fresh cooking chorizos
2cm slab of smoked bacon or Spanish pancetta (unsliced)
1/2 smoked ham knuckle or good sized smoked gammon
Beef/pork bone
~100 gms of whole chunk of serrano ham
2 fresh cooking chorizos
2cm slab of smoked bacon or Spanish pancetta (unsliced)
1/2 smoked ham knuckle or good sized smoked gammon
Beef/pork bone
~100 gms of whole chunk of serrano ham
4 potatoes, peeled and chunked up about 2cm
500grms of dried large white beans - Spanish Granjes, (Lima/butter beans). Any *large* white beans can be used as decent substitute)
3 small turnips (optional) Peeled and quartered
Leafy green veg (see notes above)
1 whole peeled carrot (chopped) (Optional).
2 fresh cooking chorizos
2cm slab of smoked bacon or Spanish pancetta (unsliced)
1/2 smoked ham knuckle or good sized smoked gammon
Beef/pork bone
~100 gms of whole chunk of serrano ham
4 potatoes, peeled and chunked up about 2cm
500grms of dried large white beans - Spanish Granjes, (Lima/butter beans). Any *large* white beans can be used as decent substitute)
3 small turnips (optional) Peeled and quartered
Leafy green veg (see notes above)
1 whole peeled carrot (chopped) (Optional).
4 garlics roughly chopped
A dash of EVOO
Large tblspn of oak smoked pimento, dulce
4 smoked ñora peppers
A few bay leaves

Steps:

  • Soak white beans overnight. Next day, drain and refill with cold water to cover by 4cms.
  • In a large pot add a little EVOO, med heat up, and add pancetta slab and bone. Cook until bone and slab look like they are rendering juices and starting to brown a bit.
  • Add bay leaves, ham knuckle, and fill with water to cover the smoked knuckle. Bring to boil and leave on rolling boil/simmer for about 75mins or less (check ham knuckle to make sure it stays submerged, add more water if needed).
  • In the meantime bring to boil the white beans and cook on moderate heat for just 15mins. Drain and set aside (This is to give the beans a helping start as they won't cook quickly later when added to the salty/meaty broth that will become from above).
  • Back at the big pot (after about 75mins), remove all the meats and bone and set aside.
  • Add the white beans to the big broth pot, bring to the boil and simmer at a medium-high flame. How long to cook? This is the most important step! The beans must be cooked to nearing al-dente. Any further they will turn to mush, too early and they will remain bullets. Judge well because the final step will be to add the vegetables/potatoes and chorizos at the right time because there are 30 more minutes left of cooking. So keep checking!
  • Whilst the beans are simmering grab a frying pan, add some EVOO and start frying the onion/leek slices, add the ñora peppers and after 10mins add the chopped garlic, turn down heat and continue cooking on low heat until onion/leeks are nearing to brown, but not there yet. Turn off heat, allow to cool then stir in the paprika. Remove ñora peppers, pull off stems. In a blender add the ñoras and a cup of the broth from large pot (cooled) and whizz up into a thick sauce. Add this back into the frying pan and stir to mix.
  • When the removed meats have cooled slice off any excess meat, chop up into bite sized pieces and leave aside for the mo.
  • When the beans are nearing al-dente, add the chopped carrots, the fried onion or leek/garlic/ñora/paprika sauce from the frying pan, and the whole chorizos to the big pot. Cook on moderate heat. After 10 mins add potato chunks. Add the turnips (if using) 5 mins later then after another 5 mins add chopped greens and the chopped meats and continue to cook until potatoes, and turnips (if musing) are cooked, but not falling apart.
  • Check the beans, are they now cooked? If so turn heat to a bare minimum uncovered and hook out the chorizos. When cool enough to handle chop into chunks and add back into the pot for a few mins.
  • Ladle into individual bowls and serve with country bread

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2019-12-16 Cook the bacon in a pan to release the bacon fat to sauté the onion and green pepper in. When the bacon is fully cooked, remove it from the pan and enjoy it while you make the rest of the soup. When the 1⁄2 hour has passed, add the large can of collard greens, the drained three cans of navy beans and the crushed garlic. Turn the heat to low.
From abitefromeverybook.com


CALDO GALLEGO - GLUTEN FREE RECIPES
Caldo Gallego might be just the main course you are searching for. This recipe covers 14% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, dairy free, and whole 30 recipe has 379 calories, 18g of protein, and 29g of fat per serving. This recipe serves 6. Head to the store and pick up turnips, potatoes ...
From fooddiez.com


CALDO GALLEGO - TRADITIONAL FAMILY RECIPE - ANDASPAIN WALKING …
2016-04-15 Boil further until the potatoes are at your desired consistency. Remove the meat, potatoes and enjoy these prior to serving the Caldo Gallego. *If using unto, make sure to discard at this point as it is inedible. Boil the broth on low. Add a few pinches of salt, cut and peeled potatoes, faba beans and a handful of greens.
From andaspain.com


CALDO GALLEJO - PLAIN.RECIPES
Ingredients. 1 12 to 14-ounce package of dried white beans, rinsed, picked over and soaked overnight; 8 ounce length of Chorizo or other spicy sausage
From plain.recipes


CALDO GALLEJO RECIPE - COOKING INDEX
1 : Dried white beans - (12 to 14 oz) - rinsed, picked over, And soaked overnight: 8 oz : 227g: Length of Chorizo or other spicy sausage: 3 tablespoons
From cookingindex.com


CALDO GALLEGO (WHITE BEAN SOUP) RECIPE | MYRECIPES
Ingredient Checklist. 2 ½ cups dried navy beans ; ¼ pound Spanish chorizo ; 1 (8-ounce) package cubed smoked ham (about 1 1/2 cups) 3 tablespoons olive oil
From myrecipes.com


CALDO GALLEGO RECIPE BY ANGELA CARLOS - THE DAILY MEAL
2015-09-22 Sauté the pancetta until crispy in a deep soup pot. Drain excess fat. Add onions to the pancetta and sauté until translucent, about 5 minutes.
From thedailymeal.com


CALDO GALLEJO - BIGOVEN.COM
Caldo Gallejo recipe: Try this Caldo Gallejo recipe, or contribute your own. Add your review, photo or comments for Caldo Gallejo. American Main Dish Meat - Steaks and Chops
From bigoven.com


CALDO GALLEGO, GALICIA, SPAIN'S SIGNATURE SOUP - AMIGOFOODS
Coat a stockpot with lard, then place over low fire. Once the lard melts and starts sizzling, throw in the soaked lima beans and pork bone, then submerge in water. Season with salt and cook for 90 minutes until the bone starts producing stock. Afterward, add …
From blog.amigofoods.com


CALDO VERDE RECIPE – TRADITIONAL PORTUGUESE SOUP
2019-07-14 Instructions. Fill a large saucepan with water and bring to a boil. Peel and chop the potatoes, onions, and carrot while the water heats up. Add the veggies and a pinch of salt to the boiling water and reduce the heat to medium low. Cut the chouriço in half and add one piece to the pot (reserve the rest).
From spanishsabores.com


CAMINO FLAVORS: CALDO GALLEGO - LYDIA'S FLEXITARIAN KITCHEN
2017-12-05 Season with the bay leaves and salt and pepper. Bring to a simmer and cook until the turnips are soft. It will take 30 minutes or more depending on the size and age of the turnips. Stir in the beans and the turnip tops. If adding chorizo, this is the time to do it. Taste and adjust the seasoning to suit.
From lydiasflexitariankitchen.com


COLUMBIA RESTAURANT CALDO GALLEGO RECIPE - ALL INFORMATION ABOUT ...
Caldo Gallego Recipe Columbia Restaurant - Just Easy Recipe hot justeasyrecipe.com. Caldo gallego recipe columbia restaurant. The columbia's famous 1905 salad. Drain the salted water from the beans. Cook for 45 minutes over low heat, skimming foam from the top. Even though this is …
From therecipes.info


RECETA DE CALDO GALLEGO - GALICIAN SOUP RECIPE - TIENDA
Preparation. STEP 1. Cover the beans in 3 inches of cold water and allow to soften in the refrigerator overnight. STEP 2. Next day, drain the beans. In an olla de hierra or 2-quart heavy bottom pot add the olive oil, onions and chorizo; cook over medium heat until onions soften and chorizo starts to brown, about 10 minutes.
From tienda.com


ASTRAY RECIPES: CALDO GALLEJO
Measure Ingredient; 1 : 12 to 14-ounce package of: Dried white beans, rinsed, Picked over and: Soaked overnight: 8 ounces: Length of Chorizo or other: Spicy sausage
From astray.com


CUBAN WHITE BEAN SOUP (CALDO GALLEGO) - COOK2EATWELL
2019-12-20 Cover the beans with 3-4 cups of water. Let the beans soak overnight. Drain the water completely and rinse the beans well with fresh, cold water and drain. Quick soaking method: Add the beans and 6-8 cups of water to a large pot. Place the …
From cook2eatwell.com


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