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Do you like Beans? At home it is one of our favorite dishes. Today I show you how I prepare them, with that trio of fundamental ingredients that provide so much flavor: black pudding, chorizo and bacon.
To make them a little lighter ground degrease them before cooking them, in a small saucepan, with a little water. When they have released part of their fat, I add them to the saucepan where they cook the beans.
You have everything explained below, with photos of the step by step. And I also leave you a very interesting link where you can solve all your doubts about cooking legumes: How to Cook Dried Legumes Correctly.
Pinto beans with compango
A plate of black beans with all the flavor of chorizo, blood sausage and bacon.
- ascen jimenez
- Kitchen: cuisine
- Recipe type: meat
- Calories: 450
- Rations: 6
- Preparation time:
- Cooking time:
- Total time:
Ingredients
- 500 g black beans
- 1 large carrot
- 1 celery branch
- 2 cloves of garlic
- 1 hoja de laurel
- Water
- 1 blood sausage
- 1 sausage
- 1 piece of bacon
- Peppers
- Flour (XNUMXg)
- Sal Island
Preparation
We put the beans to soak the night before.
The next day we put them in a large saucepan and cover them with water. We also put the carrot in pieces, the bay leaf, the piece of celery and the two cloves of garlic.
We put it on the fire and let it cook.
Meanwhile we put the compango in a small saucepan, with a little water. This step is optional. I do it so that it releases a little fat and then it is not so heavy. We put it on the fire and let it cook for 15 or 20 minutes.
Returning to the beans ... we are skimming (removing the foam that comes out when the legume cooks)
When the chorizo, blood sausage and bacon have released part of their fat, we add them to the bean saucepan and continue cooking the legumes. We discard the liquid from the small saucepan (which will contain, above all, fat)
We wash the saucepan.
The beans will have to cook for at least an hour and a half ... it will depend on the variety and how hydrated they were.
We will cook them with the lid on, checking from time to time how the cooking is going and if they have enough water. If we see that there is little water, we add a little more.
When cooked, remove the celery.
Now we put a splash of oil in the small saucepan. We put it on the fire and, when it is hot, we put in it a teaspoon of flour and another of paprika.
We let cook one or two minutes. Then add a little water (it can be a small saucepan of cooking water for the beans) and pour everything into the large saucepan.
Add salt and cook for a few more minutes.
More information - How to Cook Dried Legumes Correctly