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Spanish beans - Ideas for
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Recipe
Galicia Soup
(Caldo Gallego)
Difficulty: Easy
Galicia Soup. Photo by: Toya Legido/©ICEX.
Wine Match
Federico Oldenburg/©ICEX
Although the typical partner for this soup is a Galician white, its complexity suggests an even better might match might be a light red reminiscent of the Atlantic, such as those being made today at the DO Ribeira Sacra in Galicia.
200 gr white beans
500 gr potatoes, peeled and cut into pieces
1 bundle turnip greens cut into pieces
300 gr pork backbone
25 gr lard
3 l water
salt
7 oz white beans
1 lb potatoes, peeled and cut into pieces
1 bundle turnip greens cut into pieces
10.625 oz pork backbone
0.875 oz lard
5.25 pint water
salt
0.875 cup white beans
1.125 lb potatoes, peeled and cut into pieces
1 bundle turnip greens cut into pieces
1.25 cup pork backbone
25 gr lard
12.625 cup water
salt
Soak the beans overnight in water. Place in a pan with the water, backbones, lard and salt, and bring to the boil. Simmer for one and a half hours then add the potatoes and continue cooking. Cook the turnip tops in water in a separate pan to remove any acidity. When they come to the boil, remove and add to the pan of beans. Season with salt to taste and continue cooking over a gentle flame until the potatoes are almost falling apart.Preparation: Escuela Superior de Hostelería y Turismo de Madrid
Serve everything together - the stock with the potatoes, turnip greens and beans.
Energy (kcal): 577
Energy (kJ): 2,414
Proteins (g): 28.5
Fat (g): 19.6
Carbohydrates (g): 76.4
Iron (mg): 12.3
Vitamin A (g): 1,054.5
Fiber (g): 25.5
