Caldo Gallego                




1/2 pound dried chick-peas or white marrow beans
1/4 pound lean salt pork, diced
1/4 cup cooked smoked ham, diced
1/4 pound chorizos (Spanish sausages), sliced
2 tomatoes, skinned and chopped
2 cloves garlic, finely chopped
1 ham bone
2 quarts water
1 1/2 teaspoons cumin
Salt and black pepper to taste
4 small potatoes, peeled and diced
1/2 pound dandelion greens or spinach

1. If chick-peas are used, cover with water, bring to a boil and drain. If white beans are used, cover with water, soak overnight and then drain.

2. Sauté salt pork until lightly browned; add the ham and sausage and cook until lightly browned.

3. Add peas or beans, tomato, garlic, ham bone, water, cumin, salt and pepper to salt pork. Cover and bring to a boil; simmer about 1 1/2 hours until peas or beans are tender.

4. Meanwhile, wash greens and cut into large pieces. Cook in a little butter until wilted; set aside.

5. Add potatoes and cook 20 minutes longer. Add greens and cook 5 minutes longer. Remove bone; correct seasoning.

Yield: 3 quarts