Three Guys From Miami Recipe: Caldo Gallego Cuban Recipe

White Bean Soup

Raúl Musibay: This is really a Spanish recipe, but some smart Cubans stole it from the Spaniards years ago and made it a lot better.

Jorge Castillo:Our usual humility prevents us from naming any names. Let’s just say we know three guys in Miami who really love this soup.

Glenn Lindgren: If you use a good Spanish chorizo, you'll give your soup a hearty, smoked flavor.

Jorge Castillo:This is a great soup, very filling! All you need is a loaf or two or fresh Cuban bread and you are in heaven!

2 1/2 cups dried white beans
1/4 cup olive oil
3/4 cup Spanish chorizo, casings removed, and bias-sliced in two-inch chunks
2 cups smoked ham, cubed
2 cups white onion, chopped
4 cloves garlic, minced
3 tablespoons white flour
6 cups ham broth
1 cup white wine
2 cups Roma tomatoes, peeled and chopped
2 cups yellow potatoes, peeled and cubed
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon black pepper
1 cup fresh spinach chopped

Cover dry beans with water and let stand covered overnight. Discard water. In an eight-quart stockpot, sauté the chorizo and ham in the olive until the chorizo has colored the oil. Add the onions and sauté until limp; add minced garlic and sauté briefly. Gradually add white flour, stirring constantly to prevent those oh so annoying lumps!

Add ham broth, wine, tomatoes, beans, potatoes, cumin, salt, and pepper. Bring to a boil, then cover and cook on low for about two to three hours. The potatoes and ham should be very tender! (The longer you simmer it, the better it tastes!)

Add the spinach just before the soup is done – cook only for an additional five minutes! Adjust seasonings to taste and serve.

Serves 6