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spanish potage (potaje gallego)

(1 rating)
Juliann avatar
Recipe by
Juliann Esquivel
@Juliann
Florida City, FL

This recipe is an old family favorite from Spain. It is a true comfort food. There is nothing like a pot of beans simmering all day with ham hocks, salt pork, and collard greens. It's has Spanish chorizo and pieces of beef. All you need to add is crusty bread and a glass of wine or beer. When I make this potage all the family shows up. Enjoy

(1 rating)
yield 8 serving(s)
prep time 20 Min
cook time 5 Hr
method Stove Top

Ingredients For spanish potage (potaje gallego)

  • 1 lb
    white dried navy beans
  • 1 lb
    stew beef cut in chunks
  • 1 lg
    meaty ham bone with meat on it
  • 3 lg
    ham hocks
  • 1/4 lb
    salt pork, par boiled and rinsed. cut into slices
  • 1 pkg
    12 onces hormel ham chunks
  • 2 clove
    fresh garlic
  • 1 lg
    vidalia onion cut in half
  • 1 bunch
    fresh cleaned cut collard greens
  • 1/2 oz
    unto optional, 1 tiny piece can be bought at spanish or latin meat market. looks like a pice of salt pork, but has a unique flavor.
  • 1/2 lb
    spanish chorizo or cajun sausage cut into small pieces
  • 5 lg
    potatoes, peeled, and cut into quarterd size

How To Make spanish potage (potaje gallego)

  • 1
    Sort clean (remove small pieces of grit and dirt) wash and sort your dried beans. Put your rinsed navy beans into a deep large heavy pot cover with at least 3 quarts water. Add salt pork, ham hocks, stew beef pieces, unto, and ham chunks. Also add onion, and garlic. Do not add any salt. Cook beans on low for a total of 3 hours.
  • 2
    While beens are cooking peel and quarter potatoes. Put potatoes in water and set aside. This is so they wont turn color. Clean collard greens and cut into small pieces. After three hours of cooking the beans add your potatoes and collards, and spanish or cajun sausage cover and continue to cook for two hours. At this time test potage and see if you need a little more salt. Remove small piece of Unto if you were able to get it. Potage is done when meats, and potaotes are fork tender. Serve in deep bowls with crusty warm bread. You will be in heaven... Enjoy
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