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Spanish sausage and bean soup

Name: Spanish sausage and bean soup
Total time: 8 h 35 min
Yield: 4
Cuisine: European, Spanish
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); 1.667 cups dried black beans; 2 cups bolete Mushrooms (or button mushrooms); 2.5 cups vegetable stock; Chili powder; 2 Tbsps fresh parsley (chopped)

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Difficulty:

easy

Preparation:

25 min.

Preparation

ready in 8 hrs 35 mins

Ingredients

for

servings

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)

How healthy are the main ingredients?

Mushroom olive oil garlic clove parsley onion carrot

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Preparation steps

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.

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.

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.

Spanish sausage and bean soup

Ingredients

Preparation steps

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