Andalusian Stew
At this time of year, spoon dishes are craved, luckily we have a gastronomy rich in spooning. One of the most versioned dishes in any corner of our country is the stew or stew.
Today we are going to make the Andalusian stew that we are sure that in each house they have their version, all valid and surely delicious.
Ingredients
- 1/2 kg of beef
- 2 chicken thighs
- 200 g pork rib
- 1 white bone
- 1 pork back bone
- 200 g of fresh bacon
- Optional 1 chorizo and 1 black pudding
- 2 large potatoes
- 1/2 leek
- 4 carrots
- 1 onion
- 160g chickpeas
- 160 g round rice
- fresh mint
- extra virgin olive oil
- Salt
- Black pepper
Preparation
- The night before we soak the chickpeas.
- We wash all the meats under the tap, we put them in the pressure cooker Tekna we put on medium heat and we skim.
- Add the peeled potatoes, the peeled carrots, the onion and the half leek.
- Add the chickpeas inside a net to cook vegetables, close the pressure cooker and cook for 30 once the spout comes out.
- Depressurize the pot, remove a little broth and cook the rice in a saucepan for 10 minutes.
- We serve a plate of soup with rice and chickpeas and present all the pringá on a tray.
Photographs and recipe by MJ .
