Ingredients
- 6 potatoes (white)
- 4 spanish sausages chorizos salt if needed
- 3 bring to a (boil)
- 2 when ready to cook
- 1 meaty ham bone
- 1 rinse beans
- 1 reduce heat
- 2,400 ml water
- 1,400 ml water in a kettle
- 950 ml water the salt pork
- 500 gr sized beans (white)
- 130 gr salt pork
- some collards
about 2.5 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 3 cm 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
