Beans and Grains Recipes

1 lb Medium sized white beans
2 1/2 qt Water
1/2 lb Salt pork,cubed
1 ea Meaty ham bone or smoked
-pork hock 6 sm White potatoes, peeled and
-diced 1 bn Collards, mustard greens or
-spinach 4 ea Spanish sausages [chorizos]
Salt if needed —–PREPARATION—– 1 ea Rinse beans, cover with 6
-cups of water in a large Kettle, soak overnight. 2 ea When ready to cook , add
-additional 1 quart water — ¥ the salt pork and ham bone 3 ea Bring to a boil. Cover,
-reduce heat and simmer
about 2 1/2 hours or until beans are tender. 4. Add potatoes and collards or mustard greens [If using spinach add later with the chorizos]. Simmer 20 minutes. 5. Cut chorizos in 1-inch pieces. Add to beans and cook 10 min longer. Taste and add salt if necessary [ I doubt it]. If too salty, add additional water. 6. Remove ham bone. Cut off meat and return meat to stew. Serve in soup bowls. Caldo Gallego

2 tsp Olive oil
1/2 c Chopped onion
3 Garlic cloves — minced
1 qt Water
2 Pkts instant beef broth and — seasoning mix
1 Pkt instant chicken broth — and seasoning mix
6 oz Pared and diced potato
1 c Seeded and diced canned — Italian tomatoes
1/2 c Diced carrot
1 Bay leaf
6 oz Cooked veal sausage — sliced
4 oz Draines canned chick-peas — (garbanzo beans)
1 c Cooked chopped kale
1 tbsp Minced fresh parsley
1/2 tsp Oregano leaves
1/4 tsp Pepper

In a 3- to 4-quart saucepan heat oil over high heat. Add onion and garlic; saute until onion is translucent, 1 to 2 minutes. Add water and broth mixes and stir until dissolved. Reduce heat to low and add potatoes, tomatoes, carrot and bay leaf; cover and let simmer until vegetables are tender, 35 to 40 minutes. Add remaining ingredients and cook until sausage and chick-peas are heated through, about 5 minutes longer. Remove and discard bay leaf before serving.
Makes 4 servings, about 1 1/3 cups each.
[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.