A hearty and flavorful stew inspired by the traditional Caldo Gallego, perfect for a comforting meal.
Rinse the beans and place them in a large Dutch oven with half of the water. Bring to a boil, then remove from heat and let soak for an hour.
Soaking the beans helps them cook evenly and reduces cooking time.
Drain and rinse the beans, then return them to the Dutch oven with the remaining water. Bring to a boil, reduce heat, and simmer covered for 45 minutes.
Simmering gently prevents the beans from breaking apart.
In a skillet, cook the chorizo and bacon until browned. Remove from heat and drain excess fat.
Cooking the meats separately enhances their flavor and texture.
Add the cooked meats, turnips, onion, garlic, salt, and pepper to the beans. Bring to a boil, reduce heat, and simmer covered for 20 minutes.
Cut the vegetables into uniform pieces for even cooking.
Stir in the spinach and cabbage, and simmer uncovered for 10 minutes until tender.
Adding the greens at the end preserves their vibrant color and nutrients.
Serve the stew hot, garnished with fresh parsley if desired. Enjoy your hearty meal!
Serve with crusty bread to complement the stew.
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