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Country Bean Soup

A typical country bean soup. We have found versions of this classic soup in each country we visited. Our favorite is the traditional soup prepared in Galicia, Spain, with their local ham (lacon), green vegetables (grelos) and potatoes (cachelos), ask for "Caldo Gallego" or "Pote Gallego" if you visit the region.

A typical country bean soup. We have found versions of this classic soup in each country we visited. Our favorite is the traditional soup prepared in Galicia, Spain, with their local ham (lacon), green vegetables (grelos) and potatoes (cachelos), ask for "Caldo Gallego" or "Pote Gallego" if you visit the region.

1 cup dried beans
1/2 lb country style ham, scrubbed and soaked if required
1 tbsp olive oil
4 cups raw cabbage, chopped

3 medium potatoes, peeled and diced
1/2 tsp paprika
water, salt to taste.

• Wash the beans, cover with cold water and soak for 8 hours or overnight.
  
• Drain and bring to a boil into a large pot with 1 gallon water. When the liquid starts boiling, add the meat, paprika, and olive oil. Reduce heat and simmer for 90 minutes.
  
• Add the potatoes and cabbage. Simmer until beans are tender. Don't add salt before testing first, the ham usually brings a strong flavor.
  
• Dice the ham, if you are going to serve with the soup, and serve very hot.
  

TIPS: Increase the amount of solid ingredients to have a meal in a dish.
For a light soup with a distinctive flavor, use half the amount of serrano ham, or just a bone of serrano ham for flavor, and skip the salt pork.

Preparing this soup with a pressure cooker is a breeze. Just put all the ingredients together and cover with water -about an inch over the solid ingredients. Beans usually take about 25 minutes once the pressure cooking has kicked in, but it depends on the model. Follow the manufacturers instructions.

SUPER SHORTCUT: Use 2 cans (Net WT 15 oz) white beans of any kind. Drain and wash the beans, use cooked ham or serrano. Cover the beans with water and bring to boil, add the rest of the ingredients. Simmer until the potetoes and cabagge are cooked, about 20 minutes. Adjust salt.

Source: All Foods Natural