Name: Caldo Gallego (Galician White Bean Soup)
Yield: Serves 6 as a main course
Cuisine: Cuba
Ingredients: 1¼ cups (1 large) chopped green bell pepper; 3 or 4 large cloves garlic, peeled and minced or pressed; 2 cups (1 large) chopped white onion; 1 quart chicken or beef broth; Salt to taste; 1 smoked ham hock; 3 red potatoes, peeled and cubed; 1 cup dried white beans; 1 bunch (about ½ pound) collard greens; 7 ounces sliced Spanish chorizo

Preparation info

Serves
6
as a main course

Difficulty
Easy

Appears in

Eating Cuban

By Beverly Cox and Martin Jacobs

Published 2006

About

Many of the Spanish settlers who immigrated to Cuba between the sixteenth and nineteenth centuries were from the province of Galicia. Caldo gallego is a hearty peasant dish that remains popular in Cuba today.

If you have a pressure cooker, you may use it instead of the Dutch oven to speed up the cooking; see the instructions in the recipe for Frijoles Negros (Classic Cuban-Style Black Beans).