The chestnut is a dried fruit with many gastronomic possibilities that you can use both in the bakery, leading to countless desserts and sweets, such as in salty preparations. In this case it is a question of dry chestnuts, with which to use them you have to hydrate them before, letting them soak. It was always a rather inexpensive product, so before it was consumed a lot in stews, this recipe from Cadiz lands.

Stew of pilongas chestnuts and white beans

Print recipe

Recover energy with a good stew like the one in this recipe, perfect for cold days

Stew of pilongas chestnuts and white beans

Potaje de castañas pilongas y habichuelas (alubias) blancas

Ángela

Kitchen: cuisine
Recipe type: incoming
Rations: 4

Total time:

Ingredients

½ k. pilongas chestnuts
¼ k. white kidney beans
1 medium onion
1 teaspoon ground pepper
1 Tomate
1 clove
3 garlic cloves, 1 green pepper
½ glass of olive oil
water
shawl

Preparation

We put the pilongas chestnuts with the beans to soak the day before covered with cold water. When we go to make the stew, we drain them and put them in a saucepan.
Peel the onion, remove the seeds and the stem from the pepper, and add them to the beans; We also put the 3 peeled garlic cloves, the clove, the tablespoon of ground pepper, and the oil.
Grate the tomato and add it.
We cover everything with water, add its corresponding salt and cook at 2 in the fast cooker for 20 minutes (40-45 minutes in a traditional pot).
Once done, we take out the vegetables and garlic, crush them and add them back to the stew, bringing it to a boil so that it thickens.
Serve hot.

Image: water buds

Recetín

Stew of pilongas chestnuts and white beans