Caldo Gallego (Galician White Bean, Potato and Greens Broth)

• 250 g Dried white beans
• 1 tbsp Extra virgin olive oil
• 1 medium Yellow onion
• 3 cloves Garlic
• 2 tsp Sweet paprika
• 250 g Pork belly
• 200 g Chorizo sausage
• 500 g Yukon Gold potato
• 250 g Collard greens
• 2 tsp Fine sea salt
• ½ tsp Black pepper

1. Put the dried beans in a bowl, cover with plenty of cold water, and leave to soak for 8–12 hours. Drain and rinse well in a colander.
2. In a stockpot, warm the olive oil over medium heat. Add the onion with a pinch of the salt and cook for 6–8 minutes until softened but not browned; stir in the garlic for 1 minute.
3. Stir in the sweet paprika for 20–30 seconds, then immediately add the soaked beans. Add the pork belly and chorizo, then pour in 1.5 litres of cold water and bring to a gentle simmer.
4. Simmer gently for 60–75 minutes, skimming any foam, until the beans are nearly tender. Keep the heat low so the broth stays clear and the meat cooks gently.
5. Meanwhile, peel the potatoes and cut into bite-size chunks. Strip away any tough stems from the collard greens and slice the leaves into ribbons.
6. Add the potatoes to the pot and simmer for 15 minutes, or until they are tender and starting to break down slightly. Add the collard greens and cook for 8–10 minutes until tender and deep green.
7. Lift out the pork belly and chorizo, slice them, then return them to the pot. Season with the remaining salt and the black pepper, then simmer for 2–3 minutes so the flavours settle before serving hot.

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