St. Anthony's day traditional stews
Time: 20 minuten
Difficulty: Fácil
500 grams of dry beans, 200 grams of white beans, a spinach bone and some salt ribs, a ham bone, a pig ear, a piece of papada bacon, a pig tail, a piece of old bacon, a bite, a chopped potato, a garlic head, an onion, a red pepper and a handful of rice.
Preparation
On the eve we soak the dry beans and the white beans, changing the water at least once. In a pot - the ideal is for it to be a barter - we put all the ingredients covering them with water, reserving the bite and the rice apart to incorporate them later so that the bite does not undone or pass the rice.
We put the pot to cook on a slow heat until all the ingredients are tender (between 90 and 120 minutes), foaming from time to time. When we see that the meat is at its point, we add the bite and the handful of rice, and let it boil about ten more minutes.
We will serve on the first round the potage of beans and beans with their broth and the rest of vegetables, which will be accompanied by some peppers and onions in vinegar (to be a little peach), and then we will serve the meat, the tocils and the morcilla.
