Wednesday, May 28, 2014

Caldo Gallego

This simple dish is a testament to the fact that if you start with good ingredients, your food will sparkle. I started with Blue Coco River beans from Coke Farm, onions and celery from the farmers' market, and added in some organic chicken stock and chorizo. The boys helped me schlep our goodies at the market before we started cooking.

  • 1 pound Blue Coco River beans, prepared
  • 13 oz chorizo, cut of out its casing and into thin coins (I used Silva Sausage's chorizo)
  • 1 onion, diced
  • 6 stalks of celery, sliced
  • 6 C organic chicken stock
  • 1 C fresh tomato puree
  • freshly ground salt
  • freshly ground pepper
  • 1 T fresh oregano, chopped

In a large souppot, cook the onion, celery, and chorizo sliced until the onions turn translucent. Add in beans, chicken stock, and tomato puree. Bring to a boil, then reduce the heat to a simmer and cover the pot. Cook for 3 hours, stirring every so often to keep the beans from sticking to the bottom. Season to taste with salt and pepper; add in the oregano. Cook for another 30 minutes uncovered at a boil to thicken the soup a bit. Serve hot with slices of bread.

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