Time: 20 minutes
Guisos de San Antón
500 grams of dried beans, 200 grs. of white beans, a back bone and some ribs in salt, a ham bone, a pig's ear, a piece of double chin bacon, a pig tail, a piece of aged bacon, a blood sausage, a chopped potato, a head of garlic, an onion, a red pepper and a handful of rice.
The day before, we soak the dried beans and white beans, changing the water at least once. In a pot - ideally it is made of clay - we put all the ingredients covering them with water, reserving the blood sausage and rice separately to incorporate them later so that the blood sausage does not fall apart or the rice is passed. We put the pot to simmer until all the ingredients are tender (between 90 and 120 minutes), skimming from time to time. When we see that the meat is just right, add the blood sausage and the handful of rice, and let it boil for another ten minutes. In the first turn, we will serve the bean stew with its broth and the rest of the vegetables, which we will accompany with some peppers and onions in vinegar (which are slightly chopped), and then we will serve the turn of the meat, the bacon and the blood sausage .
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