Recipe: Caldo Gallego (Galician Soup) (using dried beans, chorizo, and ham hock or bone)

CALDO GALLEGO (GALICIAN SOUP)

1 (14-ounce) bag dried white or navy beans
Water
1/4 cup olive oil
3/4 pound chorizo, sliced into 1/4-inch pieces
7 cloves garlic, minced
2 carrots, peeled and finely chopped
2 ribs celery, finely chopped
1 large Spanish onion, finely diced
2 (49.5-ounce) cans chicken broth (12 cups)
2 bay leaves
1 teaspoon dried thyme
1 ham hock or bone
2 heads kale, washed and chopped, hard stems removed
2 cups diced potatoes
Salt and fresh-ground black pepper, to taste

Carefully pick though the beans and remove any foreign objects. Soak overnight in water to cover. Drain and rinse under cold water.

WHEN READY TO COOK:
In a large, heavy stockpot, heat 1/4 cup olive oil over medium-high heat, add chorizo and cook 3 minutes. Use a slotted spoon to remove it from pan and set aside.

Add garlic, carrots, celery and onions to the pot. Cook until onions and celery are soft.

Then add broth, bay leaves, thyme, ham hock and beans. Bring to a boil, reduce heat and simmer 2 hours.

Remove ham hock or bone and bay leaves. Add the kale, potatoes, chorizo, salt and pepper; cook over medium heat an additional 30 minutes.

Taste and adjust seasoning.

Soup can be made up to 3 days in advance and refrigerated in an airtight container.

Makes 19 cups
Adapted from source: Our Latin Table by Fernando Saralegui