MAIN COURSE

ANDALUSIAN VEGETABLE POT

INGREDIENTS: (6 Servings)

•    7 oz chickpeas, soaked overnight

•    4 oz salt pork or bacon

•    8 oz pork

•    2 quarts water

•    7 oz white beans or black-eyed peas, soaked overnight

•    1 lb. Chards or green beans, chopped

•    6 oz chorizo

•    6 oz  blood sausage

•    2 cloves

•    8 peppercorns

•    3 garlic cloves

•    2 teaspoons salt

•    2 teaspoons smoked pepper

•    1 lb. Potatoes, peeled and cut into large chunks about 1 ½ inches across

•    ½ lb. Pumpkin, peeled into large chunks

METHOD:

1.  If using both the chickpeas and beans, drain and put the chickpeas to cook first with the salt pork, fresh pork and water.

2.  Bring to a boil, skim, then simmer for 30 minutes.

3.  Add the drained beans. Let all simmer for about 1 hour.

4.  Add the chard or green beans, chorizo and blood sausage.

5.  In a mortar, crush the cloves and peppercorns with the garlic, salt and smoke pimentón and add to the pan. Until the meat and              chickpeas are nearly tender.

6.  Add the potatoes and pumpkin. Cook for another 30 minutes.

7.  Cut the pork and sausages into small pieces and serve in soup bowls.

 

Preparation: 45 mins.

Cook time: 1 hour

Ready in: 1 45′ hrs.