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| 1 x ca. 450 g | Medium sized white beans |
| 2 1/2 ca. 1 Liter | water |
| 1/2 x ca. 450 g | Salt pork, cubed |
| 1 | Meaty ham bone or smoked pork hock |
| 6 klein | White potatoes, peeled and diced |
| 1 Bund | Collards, mustard greens or spinach |
| 4 | Spanish sausages [chorizos] |
| | Salt if needed |
| 1 | Rinse beans, cover with 6 cups of water in a large |
| | Kettle, soak overnight. |
| 2 | When ready to cook , add additional 1 quart water |
| | , the salt pork and ham bone |
| 3 | Bring to a boil. Cover, reduce heat and simmer |
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about 2 1/2 hours or until beans are tender. 4. Add potatoes and collards or mustard greens [If using spinach add later with the chorizos]. Simmer 20 minutes. 5. Cut chorizos in 1-inch pieces. Add to beans and cook 10 min longer. Taste and add salt if necessary [ I doubt it]. If too salty, add additional water. 6. Remove ham bone. Cut off meat and return meat to stew. Serve in soup bowls. Caldo Gallego
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