Galician Broth (Caldo Gallego)

Ingredients

• 300 g alubias blancas (remojo la víspera)
• 1 hueso de jamón o careta
• 150 g unto de cerdo fresco
• 1 manojo grelos (o nabizas)
• 3 patatas
• 1 chorizo para cocido (opcional)
• al gusto sal

Method

1. Cook the base. Put the soaked beans with the bone, lard and chorizo in plenty of cold water. Bring to a boil, then down to minimum.
2. Ninety minutes. Simmer 90 minutes on low, skimming at the start. Add cold water in small doses if needed — again, the shock softens the legume.
3. Potato and greens. Add the broken-up potatoes in big pieces and the chopped grelos. Cook 25 minutes more, until the potato releases and the broth thickens.
4. Serve. Remove the lard and bone, slice the chorizo back in and serve piping hot, with cornbread if you have it.