Soup with beans and greens (Caldo gallego) from Classic Spanish Cooking: Recipes for Mastering the Spanish Kitchen (page 70) by Elisabeth Luard

  • turnips
  • potatoes
  • green cabbage
  • dried haricot beans
  • pork lard
  • EYB Comments

    Can substitute dried butter beans for haricot beans, fatty bacon for lard, and spring greens of your choice for green cabbage. Allow dried beans to soak overnight.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dried butter beans for haricot beans, fatty bacon for lard, and spring greens of your choice for green cabbage. Allow dried beans to soak overnight.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.