Caldo gallego, sopa galega de feijão-branco

Ingredientes

• 1 lb dried cannellini beans (or navy beans / white kidney beans)
• 1 large smoked ham hock (or 2 small ham hocks/meaty ham bones approx 1-2 lbs)
• 1 tablespoon extra virgin olive oil
• 4 ounces thick sliced bacon (diced)
• 1/2 cup diced yellow onion
• 1/2 cup diced green bell pepper
• 4 cloves garlic (minced)
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 2 bay leaves
• 4 cups chicken broth
• 2-3 large Spanish chorizo links (sliced)
• 2 medium Russet potatoes (peeled and cubed)
• 2 cups chopped collard greens (rinsed, stems removed (sub for Swiss chard or kale))
• Salt to taste

Modo de preparo

1. 1

   Lay the beans on a clean work surface and remove any stones, etc. Rinse the beans under cold water. In a large saucepan, place the beans with enough water to cover the beans. Soak in the water for 6 hours or up to overnight. Do not drain.

2. 2

   After 6 hours or the following day, place the ham hock in the saucepan. If needed, add more water up to 2 inches above beans and ham hock. Bring to a boil then reduce to a low heat. Cover; Simmer for 1 hour. Remove the ham hock and cut the meat off the bone. Set aside.

3. 3

   While the beans are simmering, heat the olive oil at medium-high heat in a Dutch oven. Add the bacon and pan fry for 5 minutes. Add onions and green bell peppers. Saute for 2-3 minutes. Stir in the garlic, smoked paprika, oregano, and bay leaves.

4. 4

   Drain the beans. Stir in the beans and chicken broth into the Dutch oven. Reduce heat to medium-low. Simmer, uncovered, stirring occasionally, for 1 hour or until the beans have softened. If needed, add more broth or water to prevent the soup from drying out.

5. 5

   Once the beans have softened, stir in the chorizo, potatoes, and collard greens into the Dutch oven. Cover and cook for another 20-25 minutes until the potatoes are fork tender. Taste and adjust the seasonings. Remove bay leaves. Serve the soup with crusty/toasty bread and enjoy!