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To make this stew we are going to use a special bean that has many names. Depending on where we are, it is called veneer, black eye, peas, hare's eye ... They are tiny, green in color and with a black dot that remains even after cooking.
This bean can be used to prepare rice dishes, garnishes and also to make stews traditional like the one we show you today.
Although it is a small bean it needs its 12 hours of soaking and almost 3 cooking hours if we make them in a saucepan, over low heat. So, patience, the result is worth it.
Faceted beans (black eye) with chorizo and blood sausage
A legume dish made with a particular bean: the veneers, also called black-eyed bean. A strong and great stew for this time of year.
- ascen jimenez
- Kitchen: cuisine
- Recipe type: soups
- Rations: 6
- Preparation time:
- Cooking time:
- Total time:
Ingredients
- 500 g of blackened beans (also called black eye)
- Water
- 2 large potatoes
- 2 large carrots
- 1 celery twig
- 20 g onion
- 1 hoja de laurel
- 1 fresh chorizo
- 1/2 blood sausage
- A dash of extra virgin olive oil
- 1 teaspoon of flour
Preparation
We wash and soak the beans at least 12 hours in advance.
After that time we drain them and put them in a large saucepan. We cover the beans with cold water.
Add the peeled potatoes and cut in half. We also peel the carrots and add them also cut in half. Add the celery stick, the onion piece and the bay leaf.
We put everything on the fire, at first over medium heat. We defoam when necessary.
We continue with the lowest heat so that the cooking is slow.
We add cold water when we consider it necessary.
When the beans are practically cooked add the chorizo and the half black pudding. We continue cooking over low heat.
We remove the fat that appears on the surface and continue with the cooking.
Remove the chorizo and blood sausage if the beans are still a bit hard and need more time.
When they are well cooked, remove half a potato and half a carrot and puree them with a fork.
We add this puree to the beans and add the salt that we consider necessary.
We continue cooking for 10 minutes.
If we want the broth to be more dense, put about 10 g of extra virgin olive oil in a pan or saucepan. When it is hot, add a teaspoon of flour and sauté it for 1 minute. We add this mixture to the saucepan and cook everything together for a few more minutes. We adjust salt.
Let it rest in the saucepan for a few minutes and serve.
More information - How to Cook Dried Legumes Correctly