Caldo Gallego

• 8 ounces small white beans dried, 2 1/2 cups
• 4 strips bacon uncooked, diced
• 2 tablespoons Crisco Pure Vegetable Oil
• 1 cup chopped onion
• 1 green pepper medium, chopped
• 58 ounces chicken broth about 7 cups
• 2 cups water
• 14 1/2 ounces petite cut diced tomatoes undrained
• 2 cloves garlic minced
• 1 bay leaf
• 1 large potato peeled and diced
• 1 turnip large, peeled and diced
• 8 ounces chorizo sausage diced or crumbled, cooked and drained
• 2 cups kale chopped fresh

1. RINSE beans; place in large bowl. Fill bowl with water. Cover and soak beans overnight. Drain.
2. COOK bacon in Dutch oven over medium heat until crisp. Remove from pot with slotted spoon; drain on paper towels. Add oil to bacon drippings; heat over medium heat. Add onion and green pepper; saute until tender, about 8 minutes. Add chicken broth, water, tomatoes, garlic, bay leaf, drained beans and reserved bacon. Bring to a boil. Reduce heat to low and simmer, uncovered, 1 hour.
3. ADD potato, turnip and cooked sausage; simmer 45 minutes. Stir in kale. Simmer 15 minutes. Remove bay leaf before serving.

white beans, bacon, vegetable oil, onion, green pepper, chicken broth, water, petite, garlic, bay leaf, sausage, fresh

Taken from www.yummly.com/recipe/Caldo-Gallego-2663127 (may not work)