Serves 6
Directions
- 1Soak 200 grams of chickpeas and 200 grams of beans in water the night before.
- 2The next day, drain the chickpeas and beans.
- 3Add the chickpeas, beans, veal and bacon to a pot.
- 4Add about 2.25 liters of water.
- 5Put it on the fire.
- 6Remove the foam.
- 7Add the chorizo and salt.
- 8Cook over medium-high heat.
- 9Cut two potatoes.
- 10Cut 500 grams of cabbage into pieces.
- 11Mash one head of garlic.
- 12After 30 minutes of cooking, add the potatoes, cabbage, 125 ml of olive oil, 1 tablespoon of sweet paprika, 1 tablespoon of ground cumin, the garlic, the blood sausage and 1 bay leaf.
- 13Cook everything until tender.
- 14After 1 hour and 45 minutes of cooking, check if everything is tender. Check the salt and it's ready.
Ingredients
- 500 gr Col
- 200 gr Garbanzos
- 200 gr Alubias
- 2 Patatas
- trozo Ternera (jarrete)
- Tocino fresco
- Chorizo
- Morcilla
- 1 cabeza Ajo
- 1 cucharada Pimentón dulce
- 1 cucharada Comino molido
- 1 hoja Hoja de laurel
- 125 ml Aceite de oliva
- Sal
Equipment
bowlpotknife
Tips
- It is recommended to remove the white foam that appears on the surface during cooking to avoid digestive disorders.
- This traditional stew is very rich from one day to another.
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