Galician pot with beans or white beans

How to make Galician pot of beans or white beans.

From October to April , Galician gastronomy revolves around the products of the slaughter and seasonal vegetables. They are the coldest months and the body asks for hearty dishes, and we are well served in Galicia.

This Galician pot with beans is almost like a Galician mini stew , due to the amount of similar ingredients. But it has the advantage that it is prepared in less time and it also means less logistics in the kitchen.

In the blog I already have a variant of this dish, a classic Galician pot , which continues in this line of winter dish although it is more of a spoon, Galician broth style .

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This dish has some salty meats, such as the rib and a little spine, which will give a special touch to the cooking broth. We must bear in mind that we must start the recipe about 24 hours, to desalinate the meat as it should.

Similarly, it is necessary to soak the white beans. At least 12/14 hours, so they hydrate well.

As a good Galician dish worth its salt, the product is of high quality, and this is already a guarantee of success. I have had meat from Torre de Nuñez , protected by the Galicia Calidade seal . A brand that makes all kinds of pork products, always present in this type of Galician cuisine.

Broad beans or white beans. Salty meats

1. The recipe begins 24 hours before, putting the rib and the spine to desalinate, in cold water.
2. We renew this water every 8 hours. In this way the meat will be at its optimum point for cooking the next day.
3. The same for white beans, although 12/14 hours will suffice. The next day, we discard the water, and we will check that the legumes have doubled in size.
4. The next day, remove the desalted meat from the water and set aside.

Preparation of the Galician pot

1. In a large pot or saucepan, with plenty of cold water (about 4 liters), we add the ingredients that need a long cook.
2. In this case we are going to put in the casserole, the rib, the spine, the cured bacon, the beef, the chorizo, the white beans (already hydrated) and finely the daub .
3. We bring to a boil, lower the heat and cook about 2 hours. With the pot covered. Take a look every now and then, just in case there is some foam on the surface. We are withdrawing it if the case arises.
4. When 30 minutes remain (for 2 hours), remove the meat. We reserve. Peel the potatoes and cut them in half. We add them to the pot. Cover and continue cooking.
5. We cut the cabbage into four pieces. We remove the thicker stems from the turnip greens . When the total time is 15 minutes away, add the vegetables to the casserole.
6. At this time, we taste the broth and grind with salt if necessary.
7. At the end of time, we will check if the potatoes are cooked. Depending on their hardness, they may take more or less time to cook.
8. We chop the meats and sausages. We add them back to the pot. We turn off the fire and let it rest 10/15 minutes all together.     
9. We serve customer, at a source. As a final touch, we spray everything with a good extra virgin olive oil.

A traditional dish that feeds and comforts, ideal for cold or chilly days.

A very complete recipe that contains legumes , vegetables and meat . A varied and balanced dish, made over low heat, and with great care.

If you still do not have it clear, I leave you a step by step in photos of this Galician white bean pot recipe . Do not miss any detail and it will be perfect.

Tips for a Galician white bean pot.

• This Galician pot can also be consumed in the form of a broth, making it a delicious spoon dish. It will hold you perfectly about 2/3 days, keeping it in the fridge. And if you have a craving, you can even use the broth to make a delicious noodle soup. It will be amazing in flavor and substance.
• If you have time to plan in advance, I recommend preparing this Galician pot the day before. The next day, overheated, he will be even richer.
• If the beans are dry they are left as we have done in the recipe, to soak in cold water. But if you are lucky to get them fresh it is not necessary. You have to reduce the cooking time, and you will get a much softer broth.
• If you can’t get either dry or fresh beans, there is always the option of the pot. I have never tried it but I imagine they will be added to the end of everything after cooking the potatoes. The problem is that the water in the broth does not get as much flavor, but it is a valid option.
• The turnip greens have a specific season, and they are only obtained a few months a year, generally from January to March. If it is not the season or you cannot get it, there are fantastic preserves on the market, both natural and already cooked.