Classic Galician White Bean and Greens Stew

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Caldo Gallego is a rustic, deeply comforting stew from the green, rain-fed region of Galicia in northwestern Spain. Built on white beans, smoked pork, chorizo, and earthy greens, it is the kind of one-pot meal that warms a chilly evening and tastes even better the next day. A finishing drizzle of paprika-infused olive oil gives it the signature ruby-red gloss and smoky aroma that defines this humble classic.

Nutrition Facts

Per serving (estimated)

• 430 kcalCalories
• 20 gFat
• 6 gSaturated Fat
• 38 gCarbs
• 9 gFiber
• 26 gProtein
• 820 mgSodium
• 920 mgPotassium
• 135 mgCalcium
• 5 mgIron
• 32 mgVitamin C
• 175 mcgVitamin A

Ingredients

For the stew

• 1 cup dried cannellini or Great Northern beans, soaked overnight and drained
• 8 oz smoked pork shoulder (lacón) or thick-cut bacon
• 6 oz dry-cured Spanish chorizo, casing removed
• 2 medium Yukon Gold potatoes, peeled and cut into 1-inch cubes
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 8 oz turnip greens or collard greens, tough stems removed and leaves chopped
• 1 bay leaf
• 6 cups water
• 1 tsp kosher salt, plus more to taste

For the finishing oil

• 3 tbsp extra-virgin olive oil
• 1 tsp sweet Spanish paprika (pimentón dulce)
• Pinch of salt

Directions

1. Combine the soaked beans, smoked pork shoulder, bay leaf, and 6 cups of water in a heavy pot. Bring to a boil over high heat, skim any foam, then reduce to a gentle simmer. Partially cover and cook for 60 minutes, until the beans are almost tender.
2. While the beans cook, place the chorizo in a small saucepan, cover with water, and simmer for 10 minutes. Drain and slice into 1/2-inch rounds; set aside. This pre-cooking step removes excess fat while keeping the chorizo flavorful.
3. Add the diced onion and cubed potatoes to the bean pot and simmer uncovered for 20 minutes, until the potatoes are fork-tender and the broth has thickened slightly.
4. Stir in the chopped greens and the reserved chorizo slices. Cook for 8-10 minutes more, until the greens are wilted and silky. Season with salt to taste.
5. Meanwhile, make the finishing oil: warm the olive oil in a small skillet over low heat, add the minced garlic, and cook gently for 1 minute until fragrant. Off the heat, stir in the paprika and a pinch of salt (do not let the oil get too hot or the paprika will burn).
6. Lift the smoked pork shoulder out of the pot, slice it into thick pieces, and return it to the stew. Discard the bay leaf.
7. Ladle the stew into warm bowls, making sure each portion gets beans, greens, potatoes, and slices of both meats. Spoon the garlic-paprika oil over the top and serve immediately with crusty bread.

Cook’s Notes

• Traditional grelos (turnip greens) give the most authentic flavor, but collards, kale, or even Swiss chard are excellent substitutes.
• Do not skip the warm paprika-oil finish; it is the signature flourish that defines Caldo Gallego and ties every flavor together.
• For the most authentic result, seek out lacón (cured pork shoulder) and a dry, cured Spanish chorizo rather than fresh or Mexican-style links.
• The stew tastes even better on the second day once the beans have fully absorbed the smoky broth, so plan ahead if you can.
• Serve with a thick slice of pan de pueblo or rustic country bread to mop up every drop of the savory broth.

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