This with the Sancocho are two of the best examples of a meal in a Pot, in Spanish cooking. When I first came to San Juan, there was a restaurant called LA GALLEGA, whose cook and owner was Known as Celia, la Gallega. Up to this day I can remember her Caldo Gallego, and I know that the wonderful cookbook writter Pepita Aris had done an extremely good job of presenting this delicious recipe for our benefit.

Galician Bean & Pork Soup (CALDO GALLEGO)
Recipe by Pepita Aris
6 servings

1 1/4 cup dried white beans
1 3/4 lb pork sparerib rack
1 lb smoked ham hocks
8 cups water
1 large potato, peeled & cubed
1 large turnip, peeled & cubed
1 bunch collard greens, kale or leafy turnip tops, torn

Place beans in large bowl. Add enough water to cover for at least 3 inches and soak overnight. Rub the ribs with salt. Place in large soup pot. Add ham hocks and water to cover & bring to boil. Reduce heat & simmer for 5 minutes. Drain. Return ribs & ham hocks to same pot. Add beans & 8 cups water & bring to simmer. Cover & simmer for 1 hour. Add potato & Turnip & simmer until tender, about 30 minutes. Remove ribs & ham hocks from soup. Add greens to soup & simmer 10 minutes. Puree 1 1/2 cups soup in processor & return to pot. Cut rib rack into individual ribs. Cut meat from ribs & hocks & chop. Return meat to pot. Simmer until soup thickens, stirring occasionally for abt. 20 minutes. Season with salt & pepper. Serve as the most delicious appetizer or as main dish with white rice and a simple green salad.