Galician bean and turnip-green stew
A hearty broth of beans, potatoes and turnip greens with pork and chorizo.
Active time30 min
Cooking1 h 45 min
Total14 hResting : 12 h
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Ingredients
- 200 g turnip leaves and shoots (grelos)
- 500 g potatoes
- 100 g pork back fat
- 100 g cured pork belly
- 200 g bone-in veal breast
- 30 g Galician unto, salted cured pork fat
- 2000 ml water
- 200 g dried white beans
- 1 cooking chorizo
Preparation
Cover the beans with cold water and soak for 12 hours in a cool place. Drain and rinse.
200 g dried white beans- bowl
- colander
Put the beans, veal breast, cured pork belly, back fat, unto and chorizo in a pot. Add the measured water. Bring to the boil, skim, cover and simmer for 60 minutes.
100 g pork back fat100 g cured pork belly200 g bone-in veal breast30 g Galician unto, salted cured pork fat2000 ml water1 cooking chorizo- pot with lid
- skimmer
Meanwhile, wash the turnip greens. Remove damaged leaves and tough stalks, then chop the greens. Peel the potatoes and cut into chunks, snapping off the end of each cut with the knife.
200 g turnip leaves and shoots (grelos)500 g potatoes- knife
- board
Remove any visible pieces of unto. Add the potatoes and greens. Cover and cook for about 30 more minutes, until the beans, vegetables and meat are tender.
- pot with lid
Lift out the meat and chorizo. Remove the bones and any firm pieces of fat. Cut up the meat and slice the chorizo, then return them to the broth. Stir gently.
- skimmer
- knife
- board
Allergens
Composition to be confirmed.
Composition to check for: Celery, Crustaceans, Eggs, Fish, Gluten, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration