SPANISH POTAGE (POTAJE GALLEGO)

Spanish Potage (Potaje Gallego) image

Provided by Juliann Esquivel

Categories Pork

Time 5h20m

Number Of Ingredients 12

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1 lb white dried navy beans
1 lb stew beef cut in chunks
1 large meaty ham bone with meat on it
3 large 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 large 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 large potatoes, peeled, and cut into quarterd size

Steps:

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