How to Cook Caldo Gallego Filipino Style (Spanish White Bean Soup)
Servings: 6 servings
Ingredients
- 1/2 kilo beef kenchi boneless shank, cut into cubes
- 1 meaty ham bone
- 1/4 kilo white beans
- 1/2 kilo chicken cut into serving pieces
- 1 piece Chorizo de Bilbao sliced
- 5 medium potatoes diced
- 2 radishes diced (optional)
- 1 1/2 cups cooked garbanzos
- 1/4 kilo cabbage shredded
- 1 cup olive oil
Instructions
How to cook Caldo Gallego Filipino Style:
- Soak the beans in water overnight.
- In a large casserole, put in meat, ham bone and beans.
- Add water to cover by about 2 inches. Bring to a boil, lower heat and simmer.
- When meat is almost tender, add the chicken. If the soup seems to be too thick, add hot water.
- When the chicken is nearly done, add the chorizo, potatoes, radish, garbanzos and cabbage. Continue cooking until the potatoes are tender. Add the olive oil or serve on the table.