Caldo Gallego

Ingredients

some collards
1 lb sized beans
2 1/2 qt water
1/2 lb salt pork
1 meaty ham bone
6 potatoes
4 spanish sausages chorizos salt if needed
1 rinse beans
6 cups water in a kettle
2 when ready to cook
1 quart water the salt pork
3 bring to a
1 reduce heat

Instructions

about 2 1/2 hours or until beans are tender. 4. Add potatoes and collards or mustard greens [If using spinach add later with the chorizos]. Simmer 20 minutes. 5. Cut chorizos in 1-inch pieces. Add to beans and cook 10 min longer. Taste and add salt if necessary [ I doubt it]. If too salty, add additional water. 6. Remove ham bone. Cut off meat and return meat to stew. Serve in soup bowls. Caldo Gallego