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chickpeas potatoes carrots leeks green beans pork ham bones beef chicken joint beef shin of serrano ham cured chorizo unsmoked morcilla onion pork belly salt salt black peppercorns
Viewed: 13 - Published at: 9 years agoIngredients
- 4 handfuls dried chickpeas
- 3 potatoes - peeled and quartered
- 2 carrots - cut into big pieces
- 1 leeks - cut into short lengths
- 1/4 cabbage - halved
- 1 turnips optional - peeled and quartered
- 6 green beans optional - cut in half
- 1 meat bones small pork ham
- 1 marrow bones beef
- 1 chicken joint
- 1 piece beef shin of
- 1 piece serrano ham cured
- 1 chorizo unsmoked - whole
- 1 morcilla onion, blackpudding - whole
- 1 piece pork belly salt, or streaky bacon in one piece, optional - soaked overnight
- salt
- black peppercorns
Method
- Soak the chickpeas overnight.
- Put all the meat, salt and a few peppercorns into a large pot along with the chickpeas and cover with water.
- Bring to a boil and turn heat down and simmer for 11/2 hours.
- Skim off scum every now and then.
- Take the chorizo and morcilla out and set aside about half an hour into the cooking time.
- Skim the red fat that floats on the top as it simmers.
- Add the vegetables about halfway through and top up with cold water.
- Turn the heat up until it simmers again and return heat to low.
- Remove the meats from the pot and arrange on a plate along with the chorizo and morcilla.
- Remove the vegetables and arrange on a plate.
- Remove the chickpeas with a slotted spoon and put into a dish.
