Galicians in the north of Spain have relied for centuries on this simple stew to fight off the winter chill. Simple, yet satisfying, chorizo adds the depth of flavor to this ever popular dish.
Prep Time: 30 min.[PT30M]
Cook Time: 1 hr. 40 min.[PT1H40M]
1 1/2 cups (250 gr) dried white beans
Generous 1 lb (500 g) potatoes, peeled and diced
Generous 1 lb (500 g) turnip tops, alternatively spring or savoy cabbage, rinsed and coarsely choppped
2 chorizos, cut into pieces
Soak the beans overnight in plenty of cold water.
Next day, bring the beans and the ham knuckle to a boil in 8 1/2 cups/2 liters of water.
Season with the salt, pepper and paprika, and simmer for about 1 hour.
Remove the ham bone and add the potatoes, vegetables, and chorizo.
Continue cooking for another 30 minutes.
Serve the soup in earthenware bowls.
Recipe and photo courtesy of Culinaria Spain by Konemann
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