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SERVES 4 - 6
INGREDIENTES:
200 g chickpeas, soaked overnight
125g salt pork, jamon serrano or bacon
225 g pork
½ pint water
200 g white beans or black-eyed peas, soaked overnight 500 g green beans, chopped
200 g chorizo
200 g morcilla or blood sausage
2 cloves
8 peppercorns
3 garlic cloves
2 tsp salt 2 tsp paprika
450 g potatoes, peeled and cut into large chunks about 1 1/2 inches across
225 g pumpkin, peeled and cut into large chunks
PREPARATION:
If using both the chickpeas and beans, drain and put the chickpeas to cook first with the salt pork, fresh pork, and water. Bring to a boil, skim, then simmer for 30 minutes. Then add the drained beans. Let all simmer for about 1 hour, then add the green beans, and the chorizo and morcilla. In a mortar, crush the cloves and peppercorns with the garlic, salt, and paprika and add to the pan. When the meat and chickpeas are nearly tender, add the potatoes and pumpkin. Cook for another 30 minutes. Cut the pork and sausages into small pieces and serve in soup bowls.
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