Caldo Gallego with White Beans, Greens and Chorizo

What you need

• 300 g (1 1/2 cups) dried white beans, such as navy or Spanish alubias
• 1 smoked or cured ham hock, about 600 g
• 200 g (7 oz) pork belly, in one piece
• 2.5 l (10 cups) water
• 150 g (5 oz) cured Spanish chorizo, in one piece
• 600 g (1 1/3 lb) waxy potatoes
• 400 g (14 oz) turnip greens, grelos or nabizas; collard greens or white cabbage also work
• salt, to taste

Method

Restated from the original video

1. 1

   Cover the beans with plenty of cold water and soak for at least 8 hours or overnight. Drain.

2. 2

   Put the ham hock and pork belly in a large pot with the 2.5 l of water. Bring to a boil and skim off the foam.

3. 3

   Add the beans, lower the heat and simmer gently, partly covered, for 1 hour.

4. 4

   Add the chorizo and simmer for 30 min more.

5. 5

   Peel the potatoes and cut them into large chunks, snapping the last bit of each cut so the edges are rough and thicken the broth.

6. 6

   Strip the stems from the greens and cut the leaves into ribbons about 1 cm (1/2 in) wide.

7. 7

   Add the potatoes to the pot and simmer for 15 min.

8. 8

   Stir in the greens and simmer until the beans are creamy, the potatoes are tender and the greens are soft, 20-25 min.

9. 9

   Lift out the ham hock, pork belly and chorizo. Pull the ham off the bone, discarding skin and bone, and slice the belly and chorizo.

10. 10

    Return the meat to the pot, or serve it on a separate plate as is done in Galicia.

11. 11

    Taste and add salt only now, since the ham is already salty. Let the soup stand off the heat for 10 min before serving hot.

Imported from girlmeetsfire.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.