Galician bean soup
If you are looking for something typical galician, what are you waiting for tasting this recipe?
ingredients
1 kg peruano bean Verde Valle®
1 garlic clove
1 tablespoon salt
700 g pork leg, chopped into small pieces
2 tablespoons oil
1 onion finely chopped
2 pieces pork chorizo, shreded
½ kg smoked pork, chopped in small pieces
2 thick ham slices, chopped in squares
2 cups tomato pureé
1 can pepper, drained and chopped
Salt and pepper
PREPARATION
ADD enough water in a press cooker. Add beans, garlic and a salt tablespoon. Cover the press cooker and cook over medium heat for 40 minutes or until beans get soft. SEASON the pernil. Heat oil in a pan and fry onion and pork meat for 15 minutes or until meat gets browned. Take away and add chorizo. Let it cool. WHEN chorizo gets browned take it away and keep with the pork meat. Add chop and ham to the same pan. FRY until everything gets browned. Put back in the pan the chorizo and the pork meat you kept. Add the tomato pureé and let it season. OPEN the press cooker, if beans are ready pour them in the pan where the meat is. Add pepper and cook for 10 more minutes. CHECK season and serve them hot.
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