Alubias de la Abuela

Serves 1
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Directions

  1. 1Heat up the half a glass of water and add the saffron strands to infuse, then set aside.
  2. 2Heat up the half a glass of water and add the saffron strands to infuse, then set aside.
  3. 3Heat up the half a glass of water and add the saffron strands to infuse, then set aside.
  4. 4Peel, wash and chop the potatoes and leave them submerged in water.
  5. 5Peel, wash and chop the potatoes and leave them submerged in water.
  6. 6Peel, wash and chop the potatoes and leave them submerged in water.
  7. 7Wash the laurel leaves, the onion, the leek, the half head of garlic and the tomatoes.
  8. 8Wash the laurel leaves, the onion, the leek, the half head of garlic and the tomatoes.
  9. 9Wash the laurel leaves, the onion, the leek, the half head of garlic and the tomatoes.
  10. 10Remove the stem of the tomatoes and make a cross cut on the back of it.
  11. 11Remove the stem of the tomatoes and make a cross cut on the back of it.
  12. 12Remove the stem of the tomatoes and make a cross cut on the back of it.
  13. 13Make a cut in the back of the garlic.
  14. 14Make a cut in the back of the garlic.
  15. 15Make a cut in the back of the garlic.
  16. 16Cut the chorizo in slices, about four slices each.
  17. 17Cut the chorizo in slices, about four slices each.
  18. 18Cut the chorizo in slices, about four slices each.
  19. 19Cut a piece of pepper, wash it and set aside.
  20. 20Cut a piece of pepper, wash it and set aside.
  21. 21Cut a piece of pepper, wash it and set aside.
  22. 22Add the olive oil to the pan to heat up, then add the garlic and cook for a few minutes.
  23. 23Add the olive oil to the pan to heat up, then add the garlic and cook for a few minutes.
  24. 24Add the olive oil to the pan to heat up, then add the garlic and cook for a few minutes.
  25. 25Add the ribs and cook until golden.
  26. 26Add the ribs and cook until golden.
  27. 27Add the ribs and cook until golden.
  28. 28Remove the garlic and the ribs from the pan and set aside.
  29. 29Remove the garlic and the ribs from the pan and set aside.
  30. 30Remove the garlic and the ribs from the pan and set aside.
  31. 31Add the sliced chorizo to the pan and cook for a bit.
  32. 32Add the sliced chorizo to the pan and cook for a bit.
  33. 33Add the sliced chorizo to the pan and cook for a bit.
  34. 34Remove the chorizo from the pan along with the half of the oil.
  35. 35Remove the chorizo from the pan along with the half of the oil.
  36. 36Remove the chorizo from the pan along with the half of the oil.
  37. 37Add the washed beans in the pot.
  38. 38Add the washed beans in the pot.
  39. 39Add the washed beans in the pot.
  40. 40Incorporate the washed tomatoes with a cross cut, the pepper, the leek, the onion, the garlic and the laurel leaves.
  41. 41Incorporate the washed tomatoes with a cross cut, the pepper, the leek, the onion, the garlic and the laurel leaves.
  42. 42Incorporate the washed tomatoes with a cross cut, the pepper, the leek, the onion, the garlic and the laurel leaves.
  43. 43Add sweet paprika.
  44. 44Add sweet paprika.
  45. 45Add sweet paprika.
  46. 46Add the fried chorizo and the ribs.
  47. 47Add the fried chorizo and the ribs.
  48. 48Add the fried chorizo and the ribs.
  49. 49Add 3 tablespoons of the remaining oil in the pan.
  50. 50Add 3 tablespoons of the remaining oil in the pan.
  51. 51Add 3 tablespoons of the remaining oil in the pan.
  52. 52Add the saffron infusion.
  53. 53Add the saffron infusion.
  54. 54Add the saffron infusion.
  55. 55Cover with water.
  56. 56Cover with water.
  57. 57Cover with water.
  58. 58Mix and heat up to a medium-high temperature.
  59. 59Mix and heat up to a medium-high temperature.
  60. 60Mix and heat up to a medium-high temperature.
  61. 61Remove the foam that is created on the surface.
  62. 62Remove the foam that is created on the surface.
  63. 63Remove the foam that is created on the surface.
  64. 64Close the pot and wait for the valve indicates that pressure has been reached.
  65. 65Close the pot and wait for the valve indicates that pressure has been reached.
  66. 66Close the pot and wait for the valve indicates that pressure has been reached.
  67. 67When the pot has reached the pressure, put the temperature to medium-low and cook for 20 minutes.
  68. 68When the pot has reached the pressure, put the temperature to medium-low and cook for 20 minutes.
  69. 69When the pot has reached the pressure, put the temperature to medium-low and cook for 20 minutes.
  70. 70Turn off the heat and wait for 5 minutes with the pot closed.
  71. 71Turn off the heat and wait for 5 minutes with the pot closed.
  72. 72Turn off the heat and wait for 5 minutes with the pot closed.
  73. 73After that, remove the vapor rotating the valve.
  74. 74After that, remove the vapor rotating the valve.
  75. 75After that, remove the vapor rotating the valve.
  76. 76Remove the garlics, tomatoes and pepper from the pot.
  77. 77Remove the garlics, tomatoes and pepper from the pot.
  78. 78Remove the garlics, tomatoes and pepper from the pot.
  79. 79When it boils again, add a squirt of cold water.
  80. 80When it boils again, add a squirt of cold water.
  81. 81When it boils again, add a squirt of cold water.
  82. 82Incorporate the potatoes.
  83. 83Incorporate the potatoes.
  84. 84Incorporate the potatoes.
  85. 85Mix so they can be integrated.
  86. 86Mix so they can be integrated.
  87. 87Mix so they can be integrated.
  88. 88Add salt to taste.
  89. 89Add salt to taste.
  90. 90Add salt to taste.
  91. 91Mix and let it cook quietly.
  92. 92Mix and let it cook quietly.
  93. 93Mix and let it cook quietly.
  94. 94The vegetables that were taken out of the pot are going to be triturated.
  95. 95The vegetables that were taken out of the pot are going to be triturated.
  96. 96The vegetables that were taken out of the pot are going to be triturated.
  97. 97Remove the skin from the tomatoes and put in the glass.
  98. 98Remove the skin from the tomatoes and put in the glass.
  99. 99Remove the skin from the tomatoes and put in the glass.
  100. 100Put in the glass the pepper and the fried garlic (without the skin).
  101. 101Put in the glass the pepper and the fried garlic (without the skin).
  102. 102Put in the glass the pepper and the fried garlic (without the skin).
  103. 103Triturate until there is a paste.
  104. 104Triturate until there is a paste.
  105. 105Triturate until there is a paste.
  106. 106Add the triturated vegetables to the pot.
  107. 107Add the triturated vegetables to the pot.
  108. 108Add the triturated vegetables to the pot.
  109. 109Mix carefully and check salt point in the end.
  110. 110Mix carefully and check salt point in the end.
  111. 111Mix carefully and check salt point in the end.
  112. 112Let cook without covering the pot until the potatoes are tender.
  113. 113Let cook without covering the pot until the potatoes are tender.
  114. 114Let cook without covering the pot until the potatoes are tender.

Ingredients

  • 0.5 glass water
  • 0.5 glass water
  • 0.5 glass water
  • saffron strands
  • saffron strands
  • saffron strands
  • potatoes
  • potatoes
  • potatoes
  • laurel leaves
  • laurel leaves
  • laurel leaves
  • onion
  • onion
  • onion
  • leek
  • leek
  • leek
  • 0.5 garlic head
  • 0.5 garlic head
  • 0.5 garlic head
  • tomatoes
  • tomatoes
  • tomatoes
  • chorizo
  • chorizo
  • chorizo
  • 1 piece pepper
  • 1 piece pepper
  • 1 piece pepper
  • 3 tablespoons olive oil
  • 3 tablespoons olive oil
  • 3 tablespoons olive oil
  • ribs
  • ribs
  • ribs
  • 0.5 teaspoon sweet paprika
  • 0.5 teaspoon sweet paprika
  • 0.5 teaspoon sweet paprika
  • to taste salt
  • to taste salt
  • to taste salt

Equipment

panpot

Tips

  • The saffron strands must be infused in warm water.
  • The potatoes must be peeled and washed, then submerged in water.
  • The tomatoes need to have a cross cut on the back.
  • The garlic must be fried with a cut on the back.