Berza de Coles

Serves 6
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Directions

  1. 1Soak 200 grams of chickpeas and 200 grams of beans in water the night before.
  2. 2Soak 200 grams of chickpeas and 200 grams of beans in water the night before.
  3. 3Soak 200 grams of chickpeas and 200 grams of beans in water the night before.
  4. 4The next day, drain the chickpeas and beans.
  5. 5The next day, drain the chickpeas and beans.
  6. 6The next day, drain the chickpeas and beans.
  7. 7Add the chickpeas, beans, veal and bacon to a pot.
  8. 8Add the chickpeas, beans, veal and bacon to a pot.
  9. 9Add the chickpeas, beans, veal and bacon to a pot.
  10. 10Add about 2.25 liters of water.
  11. 11Add about 2.25 liters of water.
  12. 12Add about 2.25 liters of water.
  13. 13Put it on the fire.
  14. 14Put it on the fire.
  15. 15Put it on the fire.
  16. 16Remove the foam.
  17. 17Remove the foam.
  18. 18Remove the foam.
  19. 19Add the chorizo and salt.
  20. 20Add the chorizo and salt.
  21. 21Add the chorizo and salt.
  22. 22Cook over medium-high heat.
  23. 23Cook over medium-high heat.
  24. 24Cook over medium-high heat.
  25. 25Cut two potatoes.
  26. 26Cut two potatoes.
  27. 27Cut two potatoes.
  28. 28Cut 500 grams of cabbage into pieces.
  29. 29Cut 500 grams of cabbage into pieces.
  30. 30Cut 500 grams of cabbage into pieces.
  31. 31Mash one head of garlic.
  32. 32Mash one head of garlic.
  33. 33Mash one head of garlic.
  34. 34After 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.
  35. 35After 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.
  36. 36After 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.
  37. 37Cook everything until tender.
  38. 38Cook everything until tender.
  39. 39Cook everything until tender.
  40. 40After 1 hour and 45 minutes of cooking, check if everything is tender. Check the salt and it's ready.
  41. 41After 1 hour and 45 minutes of cooking, check if everything is tender. Check the salt and it's ready.
  42. 42After 1 hour and 45 minutes of cooking, check if everything is tender. Check the salt and it's ready.

Ingredients

  • 500 gr Col
  • 500 gr Col
  • 500 gr Col
  • 200 gr Garbanzos
  • 200 gr Garbanzos
  • 200 gr Garbanzos
  • 200 gr Alubias
  • 200 gr Alubias
  • 200 gr Alubias
  • 2 Patatas
  • 2 Patatas
  • 2 Patatas
  • trozo Ternera (jarrete)
  • trozo Ternera (jarrete)
  • trozo Ternera (jarrete)
  • Tocino fresco
  • Tocino fresco
  • Tocino fresco
  • Chorizo
  • Chorizo
  • Chorizo
  • Morcilla
  • Morcilla
  • Morcilla
  • 1 cabeza Ajo
  • 1 cabeza Ajo
  • 1 cabeza Ajo
  • 1 cucharada Pimentón dulce
  • 1 cucharada Pimentón dulce
  • 1 cucharada Pimentón dulce
  • 1 cucharada Comino molido
  • 1 cucharada Comino molido
  • 1 cucharada Comino molido
  • 1 hoja Hoja de laurel
  • 1 hoja Hoja de laurel
  • 1 hoja Hoja de laurel
  • 125 ml Aceite de oliva
  • 125 ml Aceite de oliva
  • 125 ml Aceite de oliva
  • Sal
  • Sal
  • 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.