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Caldo Gallego    HT   MC   Spanish   110mins plus soaking


From Galicia,  North-Western Spain


Serves 4     Hot   Bacon   Pork   Stew Main Course  Dairy Free   Eggless   Spain



300g/11oz Haricot Beans, soaked overnight

450g/1lb Potatoes, peeled and diced

2 small Veal or Beef Bones

450g/1lb Spinach

300g/11oz Gammon

2.2L/80fl.oz Water

25g/1oz Lard






1. Drain the pre-soaked beans and rinse well then  place in a large flameproof casserole together with the water, bones, gammon and and bring to the boil. 


2. Add the lard, bring back to the boil, then reduce the heat, cover and simmer very gently for 1-1/2 hours. The water should just be moving. 


3. Add the potatoes and continue to cook for a further 10 minutes.


4. Add the spinach and cook for a further 5 minutes until all the vegetables are tender. 


5. To serve - remove the bones and gammon and season to taste with salt and a little paprika.  Cut the gammon into large chunks and return to the pan to heat through. Serve very hot.



More Pork/Bacon Recipes  |  General Pork Prep & Cooking Times   |  Pork Cuts


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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

Related Recipes and Information

More Pork/Bacon Recipes 

General Pork Prep & Cooking Times

Pork Cuts

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