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What You Need:
(To Serve: 6)
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1 cup dried white beans, preferably white kidney or Great Northern
2 to 3 quarts water
½ pound lean smoked ham or pork butt, cut into ½-inch cubes
2 ounces salt pork in one piece, with rind removed
½ cup finely chopped onions
2 teaspoons salt
2 "chorizos", or substitute 1/3 pound other garlic-seasoned smoked pork sausage
½ pound turnip greens, washed, trimmed and coarsely shredded
2 small potatoes, peeled and cut into ¼-inch dice
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Translate this recipe:
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| How To Cook: |
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1. In a heavy 3- to 4-quart casserole, bring 2 quarts of water to a boil over high heat. Drop in the beans and boil them briskly for 2 minutes. Then remove the pot from the heat and let the beans soak for 1 hour.
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2. Drain the beans in a sieve or colander set over a bowl and return them to the casserole. Measure the soaking liquid and add enough fresh water to make 2 quarts.
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3. Pour the water into the casserole, add the ham, salt pork, onions and salt, and bring to a boil over high heat. Reduce the heat to low and simmer partially covered for 1½ hours.
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4. When the beans have cooked their allotted 1½ hours, add the sausages, turnip greens and potatoes and continue to cook, partially covered for 30 minutes longer, or until the beans and potatoes are tender.
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5. With a slotted spoon, remove the sausages and salt pork. Slice the sausages into ¼-inch thick rounds and return them to the soup.
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6. Discard the pork. Taste for seasoning and serve at once from a heated tureen or individual soup plates.
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NOTE:
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This is one version of a classic Galician dish. In other versions, smoked pork shoulder and salt pork are boiled together; sausage is added during the last part of the cooking. The meats are then removed and set aside, and chopped turnip greens, white beans, and diced potatoes are simmered in the remaining broth. The soup that results is served as "caldo gallego".
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The reserved smoked pork and sausages are sliced and served with cooked whole turnip greens and boiled potatoes as a main course known as "lacon con grelos". The Galician version of the "cocido", called "pote gallego", is made with all the above ingredients plus veal and chicken.
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