🕒 120m 👤 4
The Galician stew with beans It is one of those traditional spoon dishes that we always enjoy when we go home to our parents or grandparents. And it is that traditional cuisine has the ability to transport us to our childhood or to bring us memories of the most classic cuisine. If you want to learn how to cook the authentic Galician stew with beans, in Easyrecipe.top We will explain it to you step by step so that it comes out perfect and in a very simple way.
Choose to prepare this nutritious Galician stew of beans and accompany it with a green salad. It will be to die for!
- 100 gr. of beans
- 200 gr. black pudding
- 1 salted pork rib
- 2 sausages
- 4 potatoes
- 100 gr. of turnip greens
- 1 pork tail
- 1 pig’s ear
- 30 gr. pork fat
- Salt to taste
Preparation of Galician stew with beans
- Before starting, you should soak all the meats in a container with cold water, except for the chorizo, for 24 hours. It is important that you change the water at least twice.
- In another container, place the beans to soak in water for 12 hours. You can add a teaspoon of salt or baking soda to speed up the cooking process.
- Add 3 liters of water to a large pot and once it comes to a boil add the chopped pork ear and tail, the blood sausage, the rib and the pork fat.
- After the first boil, lower the heat, add the previously washed beans and cook for an hour and a half over low heat.
- Remove the foam that forms on the surface whenever necessary, thus not only removing excess fat but also impurities from the meat.
- While the broth is cooking, peel the potatoes, separate the turnip tops from the stems, wash and drain.
- Next, add water to a medium saucepan and when it comes to a boil, cook the turnip tops for 2 minutes. Take them out of the water, drain them with a strainer and reserve.
- When the beans and meat are tender, remove the meat to a plate and add the whole potatoes, chorizo and turnip greens to the broth. Rectify the salt and cook for 30 minutes.
- To serve your Galician stew with beans, add the meat, chorizo and potatoes to a platter and the beans in a tureen. Take advantage!
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