Caldo Gallego

• 1 lb medium white beans
• 2 1/2 quarts water
• 1/2 lb salt pork, cubed
• 1 meaty ham bone or 1 smoked pork hock
• 6 small white potatoes, peeled and diced
• 1 bunch collard greens, mustard greens or 1 bunch spinach
• 4 spanish chorizo sausage
• salt, if needed

1. Rinse beans, cover with 6 cups of water in a large Kettle, soak overnight.
2. When ready to cook , add additional 1 quart water w/ the salt pork and ham bone.
3. Bring to a boil. Cover, reduce heat and simmer 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.

white beans, water, salt pork, ham bone, white potatoes, collard greens, sausage, salt

Taken from www.food.com/recipe/caldo-gallego-161062 (may not work)