Caldo Gallego
A comforting and hearty white bean and greens soup from Galicia, Spain. This traditional caldo is packed with vegetables and often features a touch of smoked pork for depth of flavor. It's perfect for a chilly evening.
An original recipe by Forkin
- Total time
- 1 hr 50 min
- Serves
- 6
- Difficulty
- Medium
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 250 gdried white beans, soaked overnight
- 300 gsmoked ham hock
- 100 gchorizo, sliced
- 400 gpotato, peeled and diced
- 300 gcollard greens, washed and chopped
- 1 pcsyellow onion, chopped
- 3 clovegarlic, minced
- 2 tbspolive oil
- 2,000 gwater
- 1 tspsalt
- 0.5 tspblack pepper, freshly ground
Equipment
ladle · large pot · dutch oven · skillet · knife · cutting board
The method
Step by step
- 1
Drain the soaked white beans and rinse them thoroughly under cold water.
- 2
In a large pot or Dutch oven, combine the drained white beans, smoked ham hock, and water.
About 2 min
- 3
Bring the mixture to a boil over high heat, then reduce the heat to low, cover, and simmer for 60 minutes, or until the beans are tender.
About 1 hr
Cook’s note: Skim off any foam that rises to the surface during the first few minutes of simmering.
- 4
While the beans are simmering, heat the olive oil in a separate skillet over medium heat.
About 1 min
- 5
Add the chopped yellow onion and cook until softened, about 5-7 minutes.
About 7 min
- 6
Stir in the minced garlic and sliced chorizo, and cook for another 3-5 minutes until the chorizo is slightly browned and fragrant.
About 5 min
- 7
Remove the ham hock from the pot and set it aside to cool slightly. Shred the meat from the bone and discard the bone and any excess fat.
About 5 min
Cook’s note: Be careful, the ham hock will be hot.
- 8
Add the shredded ham hock meat, the onion-garlic-chorizo mixture, diced potato, and chopped collard greens to the pot with the beans.
About 2 min
- 9
Season with salt and black pepper.
Cook’s note: Taste and adjust seasoning as needed, especially after the ham hock has infused its saltiness.
- 10
Continue to simmer for another 20 minutes, or until the potatoes are tender and the greens are cooked through.
About 20 min
Cook’s note: The soup should be thick and hearty.
- 11
Serve the Caldo Gallego hot, ideally with some crusty bread.
Keep it good
Store leftover Caldo Gallego in an airtight container in the refrigerator.
Reheat gently on the stovetop over medium-low heat until warmed through, adding a splash of water if it's too thick.
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