caldo-gallego

Caldo Gallego Recipe

Click to rate this post!
[Total: 0 Average: 0]

Prep Time:
45 min

Cook Time:
2 Hr 30 Min

Servings:
16 Servings

Difficulty:
Easy

Prep Time:
45 min

Cook Time:
2 Hr 30 Min

Servings:
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

  1. RINSE beans; place in large bowl. Fill bowl with water. Cover and soak beans overnight. Drain.
  2. 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.
  3. ADD potato, turnip and cooked sausage; simmer 45 minutes. Stir in kale. Simmer 15 minutes. Remove bay leaf before serving.

Nutrition

Serving size
(1 cup, 1/16 of recipe)

  • Calories 190
  • Calories from Fat80g
  • Total Fat 9g
  • Saturated Fat 3g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 15mg
  • Sodium 600mg
  • Potassium 0mg
  • Total Carbohydrates 18g
  • Dietary Fiber 4g
  • Sugars 3g
  • Protein 9g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet