Since I had such great success with the Spanish Garbanzo Soup, I decided to recreate another childhood favorite of mine. Caldo Gallego. This is a white bean soup from Spain with a Cuban twist. I am limited in obtaining locally my typical cuban ingredients so this is my "version". If you want to use an authentic version and able to get ingredients easily, try this one Three Guys from Miami Recipe. Mine is loosely based on theirs. There are alot of sites out there that have their versions but they are a bit too out there and away from the original flavor profile I am used to. Their site is the most consistent and closest to the Miami cuban flavor profile I grew up with. Onward to the soup. A note here on Chorizo. I use the dry/cured chorizo specifically from Spain. They make theirs with wine and paprika. Other versions, especially from South America isn't the same or remotely similar. Especially the fresh kind from Mexico. If you can't find the chorizo from Spain (I found mine finally at all places, Whole Foods!) then please use a smoked kielbaska, or even italian dry salami type sausage. But if you can find or order the chorizo, it's worth it. The flavor is incredible. Link to a picture of the type of sausage is at the end of this recipe. This is a crock pot version but I really recommend taking a moment to sear the chorizo to release it's fragrant oils, and to saute the vegetables for a few minutes as I outline below. It's well worth it but if time is an issue, then you can just toss it all in.
Caldo Gallego
1 pound of dried small white beans, I like navy for this one. But any small white one will do. Rinsed and picked over.*
Olive oil to cover bottom of pan
1 cup of chorizo sliced. (about 3 small links, 1 large link) *
2 onions, roughly chopped
1 cup of white or yukon gold potatoes, cubed
3 cloves of garlic, chopped
1 pound of smoked ham, diced I like Serrano or Country but you can use any type
1 smoked ham hock OR smoked neck bones OR smoked turkey leg, your choice (parboil for 5 minutes)*
6 cups of water
1 cup of white wine, any dry white wine works well
1 can of chopped tomatoes
1/2 tsp of cumin
1 tsp of each, onion powder, garlic powder, oregano
2 cups of a leafy green, kale, spinach, collard greens with stems removed etc.
1 tbsp of lime or vinegar
Salt/Pepper to taste
In a large saute pan, cover bottom with olive oil and cook chorizo slices till lightly browned. Using a slotted spoon, remove chorizo slices and place into crock pot or a dutch oven. Add onions and stir through till translucent. About 5 minutes. Add potatoes and stir through till coated. Then scrape all into crock pot. Add rest of ingredients except the leafy green. Turn on high for 6 hours or low for 10 hours. About 15 minutes before serving, add leafy green and turn on high. Just before serving, add lime or vinegar and stir. Mashing up beans to the side of the crockpot bowl to thicken soup. Taste for salt/pepper. Then serve with crusty bread and a tomato salad.
*Additional notes:
You can soak your beans, I don't. And shorten the cooking times an hour. If you use canned beans, shorten 2 hours.
I like to parboil any smoked meat/hocks/wings etc to remove any bone bits or tidbits that sticks to the outside and to soften them up.
Spanish Chorizo
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