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Galician Broth




Source of Recipe


Harrow Times


List of Ingredients




300g (11oz) haricot beans

2 small veal or beef bones

300g (11oz) gammon

2 litres (3.5 pints) water

20g (1oz) lard

500g (1lb 2oz) potatoes, peeled and diced

450g (1lb) spinach, chopped

Salt and a little paprika



Recipe



Soak beans overnight in cold water, drain and rinse. Place in a large flameproof casserole with bones, gammon and water and bring to the boil; add lard, return to the boil, cover and simmer gently for 90 minutes.

Add the potatoes and simmer briskly for six minutes, then add the spinach and cook for another five minutes. Remove bones and season to taste with salt and a little paprika. Thicken, if wished, by removing some potatoes, mashing and returning them to the pot.