Spanish Sausage and Bean Soup
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 8 h. 35 min.
Ready in
Ingredients
for
4
- Ingredients
- 2 onions (diced)
- 2 cloves garlic cloves (diced)
- 1.333 cups smoked Pork belly (chopped)
- 2 cups Chorizo (chopped)
- 2 Tbsps olive oil
- 2 carrots (sliced)
- 1 potato (diced)
- 1 ⅔ cups dried black beans
- 2 cups bolete Mushrooms (or button mushrooms)
- 2 ½ cups vegetable stock
- Chili powder
- 2 Tbsps fresh parsley (chopped)
Preparation steps
1.
Soften the beans in water overnight. The next day drain the beans and fry the onions and garlic with the bacon and sausage in hot oil in a pressure cooker.
2.
Add the carrots and potato, fry for a few minutes than add the beans and the mushrooms and cover with the stock. Bring to the boil, then close the pressure cooker and keep heating until the second ring appears. Keep the temperature constant for around 8 minutes. At the end of the cooking time, remove the cooker from the heat and leave to rest.
3.
Hold the side under cold running water, take off the lid and season the stew to taste with salt, ground black pepper and chilli. Arrange on plates and serve garnished with parsley.
