Caldo gallego

Ingredients

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• 100 g dried white beans

• 500 g potatoes

• 1 bunch of grelos (turnip greens, about 300 g), or cabbage if grelos are unavailable

• 1 ham or lacón bone

• 200 g salted pork belly or ribs

• 40 g unto (cured pork fat)

• Salt

Preparation

1. 01Soak the night beforeThe night before, soak the beans in cold water. Also desalt the salted meats, changing the water several times.
2. 02Cook beans and meatsDrain the beans and put them in a large pot with the bones, belly or ribs and the unto, covered with cold water. Bring to a boil, skim and simmer gently for 30-40 minutes.
3. 03Prepare the greensMeanwhile, wash the grelos, remove the tough parts of the stems and chop them. If very bitter, blanch them a few minutes in boiling water and drain.
4. 04Add potatoes and greensPeel the potatoes and «crack» them into pieces, meaning cut them irregularly so they release starch. Add them to the pot along with the greens.
5. 05Finish cookingCook another 15-20 minutes, until potatoes and greens are tender and the broth has thickened. Taste and adjust salt carefully, because the meats have already contributed some.
6. 06Rest and serveRemove the bones and chop the meat if you want to serve it in the soup. Let it rest a few minutes and serve very hot, traditionally in an earthenware bowl.

Variations

• Depending on the season, grelos, cabbage, collard greens or other leafy vegetables are used.
• There are versions with chickpeas and with chestnuts.