1 lb medium sized white beans
2 1/2 qt water
1/2 lb salt pork,cubed
1 each meaty ham bone or smoked pork hock
6 small white potatoes, peeled and diced
1 bunch collards, mustard greens or spinach
4 each spanish sausages [chorizos]
1 salt if needed
PREPARATION
1 each rinse beans, cover with 6 cups of w, ater in a large
1 kettle, soak overnight.
2 each when ready to cook , add additional, 1 quart water
1 , the salt pork and ham bone
3 each bring to a boil. cover, reduce heat, and simmer
Directions
about 2 1/2 hours or until beans are tender. 4. Add potatoes and
collards or mustard greens [If using spinach add later with the
chorizos]. Simmer 20 minutes. 5. Cut chorizos in 1-inch pieces. Add
to beans and cook 10 min longer. Taste and add salt if necessary [ I
doubt it]. If too salty, add additional water. 6. Remove ham bone.
Cut off meat and return meat to stew. Serve in soup bowls. Caldo
Gallego
Servings: 1 servings
Caldo Gallego Recipe brought to you by Recipe Ideas
Categories: Spanish
The History of Recipes
It is quite possible to trace the history of transcribed cooking instructions way back into distant history, at least as far back as the early Egyptians, and possibly even further. Having said that, these, old cook books were just primitive pictorial, hieroglyphic or cunieform recipes for preparing meals.
Interestingly, the oldest recipe discovered, according to experts in ancient history is a collection of ancient tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful and exhilarated. Moving on, there were two recipe books dating from the 1300s - a book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Don`t be fooled by the titles though, these two books are unconnected to the spicy food that is popular today, but rather accounts of the types of meals cooked for the rich and powerful of that time. During the next few hundred years, the upper-class families of Wesstern Europe competed to serve up the most exotic banquets, and consequentially chefs and their recipes increased in prestige. Notwithstanding that, it was during the 19th century that cooking and recipe collections really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated years of their lives to collecting, testing, and writing down recipes to allow everyone to enjoy them. By the advent of the 1900s, cookery publications were highly popular due to better eduction, more spare time and a general increase in wealth. Like it or not, the introduction of TV brings us TV cooks and the accompanying recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing everyone to search through massive numbers of recipes like the ones you can find on this site. |
We hope you enjoy this Caldo Gallego recipe.
