Recipe(tried): Clado Gallego in the Crockpot (Repost of one of my recipes)

CALDO GALLEGO (Galician Stew)
Serves 6 or more as an appetizer

1 lb cannellini or small white beans, rinsed & left overnight with water covering them (about 1 inch of water over the soaked beans). Discard the soaking water when adding the beans to the crockpot)
1 bay leaf
1 tbsp olive oil (or to taste)
1 lb. pork short ribs
1/2 lb of Spanish chorizo sausage (2 links of sausage or more, to taste)
1 1/2 lb or so ham hock
1 medium onion, chopped very well
2 garlic cloves well chopped (or more if you like)
2 Idaho potatoes, peeled & cut into small chunks
Salt & Pepper to taste
1 lb collard greens, washed & coarsely chopped
1/2 small head cabbage, chopped coarsely
1/4 cup chopped cilantrillo

In the 7 quart oval cooker add the beans, the bay leaf, olive oil & short ribs, chorizo sausage & ham hock with water or stock to cover (about 6 cups of liquid of preference)in high temperature.

After two hours check to see if the beans are already semi soft (meat will be already soft, falling from the bone). If necessary, add more stock or water (just 1/2 cup at a time). If the beans are almost ready, add all the other ingredients & lower the heat to LOW.

After about 1 1/2 hours check to see if the delicious stew is ready. Continue cooking until everything is soft & a delicious aroma invites tasting.

You can serve the stew by itself, as an entree or in small dishes, as an appetizer.