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What a look, right? Are some judiones simmered with chorizo, blood sausage and bacon. With those ingredients they cannot not fit us.
We will need 12 hours for the beans to soak and then at least two hours to cook. We have little to do in both processes, simply wait. Of course, it is convenient that from time to time we check how the cooking is going in case we need to add more water. In that case, remember that the water has to be cold.
If you like the traditional stews in general and legumes in particular, be sure to try these lentils with chorizo.
Beans with chorizo and blood sausage
A traditional dish that cannot be missing from our recipe book
- ascen jimenez
- Kitchen: cuisine
- Recipe type: meat
- Calories: 500
- Rations: 6-8
- Preparation time:
- Cooking time:
- Total time:
Ingredients
For the stew:
- 600 g beans
- 1 hoja de laurel
- 1/4 onion
- 1 sausage
- A blood sausage
- 1 or 2 pieces of bacon
- Water
For the arrangement:
- A splash of olive oil
- 1/4 onion
- 1 teaspoon of flour
- 1/2 teaspoon of paprika
- Sal Island
Preparation
The night before we soak the beans for at least 12 hours.
The next morning we put the beans that have already been soaked in a large saucepan. Add the chorizo, blood sausage, bacon, bay leaf and chopped onion.
We cover everything with water at room temperature or cold and put the saucepan on the fire.
When foam starts to come out, we remove that foam.
We continue cooking over medium-low heat, with the lid of the saucepan on. We check the cooking from time to time in case they run out of water and add more (always cold or at room temperature) when necessary. In about 2 or 3 hours they will be cooked.
When they are well done, we prepare what will be the arrangement. We put the drizzle of oil in a frying pan. When it is hot, add the onion and poach it.
Add the flour and sauté it for a minute.
We turn off the heat and add the paprika.
Mix well and add the arrangement to our saucepan.
Let's salt.
Cook for a few more minutes and turn off the heat.
We let it rest for a few minutes, with the lid on, and we have our beans ready to take to the table.
More information - Lentils with chorizo