Caldo Gallego

Caldo Gallego

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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

  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.