Caldo Gallego

• 1 lb. bag medium-sized dry white navy beans
• 10-12 cups Water
• 1/2 lb bacon whole,not sliced
• 1 to 2 lbs.smoked bone-in ham cut in large pieces or 2 smoked ham hocks
• 6 medium-to-large White potatoes, peeled and cut into large pieces
• 1 extra large bunch collard greens cut in large pieces (Fresh, not frozen)cut into large pieces
• 2 Spanish sausages chorizoswhole
• 1 piece of "hunto"(you can find it at Spanish food markets)
• 1 turnip cut in fourths
• 3 or 4 large garlic cloves (fresh) finely minced and sauteed in olive oil
• 1 large onion finely minced and sauteed in olive oil with garlic
• Salt to taste

1. PREPARATION-----
2. Rinse beans, cover with water in a pot, soak overnight then rinse and discard water.
3. When ready to cook, add 10-12 cups water to the beans.
4. Add the bacon, Spanish sauage (chorizos), ham and/or hocks, and the hunto. Bring to a boil. Cover and reduce heat and simmer about one hour or longer until beans are tender but not dissolved. Add onion and garlic saute, the potatoes, turnip, and collards greens. Simmer on medium-low heat for about 30 to 40 minutes or longer, covered only partially to allow steam to escape, until potatoes are tender and stew is thickened. Taste and add salt if necessary (it will probably need a small amount of salt, depending on taste). Remove ham and/or hocks and cut off meat into large chunks, discard bones, cut chorizos into large pieces and return all the meat to the stew. The taste and consistency improves if the pottage is allowed to rest only partially covered for few hours before serving. If made ahead of time, just warm and serve. Serve in soup bowls with a great Spanish red and plenty of crusty baquette bread. Enjoy!

white navy beans, water, bacon, ham hocks, white potatoes, collard greens, sausages , garlic, onion, salt

Taken from www.epicurious.com/recipes/member/views/caldo-gallego-1218969 (may not work)