Narsai David Recipe: Galician Ham & Bean Soup (Caldo Gallego)

(KCBS) - KCBS Food and Wine Editor Narsai David says this is a simpler variation on a classic Galician soup. Traditionally the broth is served first, followed by the beans and vegetables as a second course and the meats as the main course. This is designed to be eaten as a one dish soup meal.

Serves 6 as a main course

6 cups water
1 cup Great Northern, or other white beans
1 prosciutto shank or smoked ham hock, 1-1 1/2 lb
1 medium onion, chopped
6 pieces skinless chicken (such as legs or thighs)
6 4 oz. low-fat chicken sausages, browned under a broiler
3 medium potatoes, peeled and cut in 3/4" cubes
1 bunch collard greens, chopped in 1" pieces
pepper to taste

Bring water to a rapid boil in a 3-4 qt. saucepan. Add beans and continue boiling for 2 minutes. Remove the pan from heat, cover and let stand for one hour to soak.

In a Dutch Oven or soup pot, place the piece of ham and cover with water. Bring to a boil, cover and simmer during the hour that the beans are soaking.

Drain the beans and discard the liquid. (This removes about 85% of the gas-causing element in beans.) Add the beans to the ham and cook at a slow simmer for 30 minutes. Add onion, chicken and browned sausages. When the chicken is almost cooked, about 20-25 minutes, add the potatoes and greens. Season with pepper and simmer until potatoes are tender. Serve in large, shallow soup plates.

Narsai David is the KCBS Food and Wine Editor. He has been a successful restaurateur, chef, TV host, and columnist in the Bay Area spanning four decades.

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