Red kidney bean stew with black pudding
- Soak the beans overnight.
- Peel and roughly chop (crack) the potatoes.
- Chop the carrot and the leek into half-moons.
- Chop the fresh bacon, the bacon and the ribs into dices. Don’t chop the chorizo nor the black pudding.
- Cook all the ingredients (except for the potatoes and the black pudding) starting with cold water. The potatoes and the black pudding will be added at the end of the cooking time, since they need less time to be cooked.
- Make a basic biscaynne sauce to season.
- Cook on low and continuous heat so the high temperature does not break the beans.
- Add the biscaynne sauce.
- Once the beans are tender, add the potatoes and the black pudding.
- Adjust salt and check if the thickness obtained is desired one.
- Slice the chorizo and the black pudding.
- Serve on a soup plate.
Nutritional information (1 portion)
Fiber 24.18 g
Saturates 6.38 g
Monounsaturated fatty acids 9.52 g
Polyunsaturated fatty acids 2.78 g
Cholesterol 36.25 mg
Calcium 149.37 mg
Iron 11.22 mg
Zinc 3.98 mg
Vitamin A 111.72 ug
Vitamin C 12.02 g
Folic acid 10.79 ug
Salt (Sodium) 534.74 mg
Sugars 3.91 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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