Caldo Gallego
Prep Time: 45 min
Cook Time: 2 Hr 30 Min
Serves 16 Servings
Difficulty Easy
Ingredients
- 8 oz. dried small white beans (2 1/2 cups)
- 4 strips uncooked bacon, diced
- 2 Tbsps. Crisco® Pure Vegetable Oil
- 1 C. chopped onion
- 1 medium green pepper, chopped
- 4 (14 1/2 oz.) cans chicken broth (about 7 cups)
- 2 C. water
- 1 (14 1/2 oz.) can petite cut diced tomatoes, undrained
- 2 cloves garlic, minced
- 1 bay leaf
- 1 large potato, peeled and diced
- 1 large turnip, peeled and diced
- 8 oz. chorizo sausage, diced or crumbled, cooked and drained
- 2 chopped fresh kale
Directions
- RINSE beans; place in large bowl. Fill bowl with water. Cover and soak beans overnight. Drain.
- COOK bacon in Dutch oven over medium heat until crisp. Remove from pot with slotted spoon; drain on paper towels. Add oil to bacon drippings; heat over medium heat. Add onion and green pepper; saute until tender, about 8 minutes. Add chicken broth, water, tomatoes, garlic, bay leaf, drained beans and reserved bacon. Bring to a boil. Reduce heat to low and simmer, uncovered, 1 hour.
- ADD potato, turnip and cooked sausage; simmer 45 minutes. Stir in kale. Simmer 15 minutes. Remove bay leaf before serving.
