Yield > 4
Keys : Soups Stews Dried Beans Spanish Spain European
3/4 cup Dried white beans
1/4 lb Smoked ham hocks
1/4 lb Lean smoked bacon or salt
pork in one thick slice
7 cup Water
1/2 med Onion sliced
1/2 sm White cabbage head
3 x Turnips
a few Turnip greens
Salt and pepper to taste
• Pour 7 cups cold water over beans, ham, and bacon in an
earthenware pot. Cover and barely simmer for 2 1/2 hours.
Add the sliced onion and the cabbage, turnips, and turnip tops,
all chopped in fairly large pieces. Mix, but stir as little as
possible in order not to bruise the beans. Salt and pepper to
taste and simmer 1 1/2 hours more. Serve in large soup bowls
with meat cut in bite-size pieces.
• Comments: This is a peasant version of 'caldo' as
described to me by the owner of the excellent Galician
restaurant Oscar in Madrid - a far-from-peasant restaurant.
• In Galicia, the base of all 'caldos' is 'unto' an aged bacon
sometimes three, four, or five years old. The smoked ham and
bacon or salt pork are suggested as American substitutes and
are used as substitutes in Spain outside of Galicia.
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