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Cuban White Bean Soup (Caldo Gallego)
Cover dry beans
with water and let stand covered overnight. Discard water. In an eight-quart
stockpot, sauté the chorizo and ham in the olive until the chorizo has
colored the oil. Add the onions and sauté until limp; add minced garlic
and sauté briefly. Gradually add white flour, stirring constantly to
prevent those oh so annoying lumps!
Add ham broth, wine, tomatoes, beans, potatoes, cumin, salt, and pepper. Bring to a boil, then cover and cook on low for about two to three hours. The potatoes and ham should be very tender! (The longer you simmer it, the better it tastes!) Better the day after....
Add the spinach just before the soup is done – cook only for an additional five minutes! Adjust seasonings to taste and serve.
Great as is with just a loaf of Cuban bread!!!!!!!!!!!!