120 min
Type of dish: Legumes
Temperature: Hot
Allergens
Traces of gluten
Traces of gluten
Ingredients for 5 portions
Ingredients for portions/units
Pork ribs 0.1 kg
Fresh bacon 0.025 kg
Leek 0.6 ud
Carrots 0.05 kg
Elaboration
  • Soak the beans overnight.
  • Peel, wash and roughly cut (crack instead of chopping) the potatoes. Chop the carrots and the leek into half-moons.
  • Chop the fresh bacon, the bacon and the ribs into dices of about 2 centimetres. Add the chorizo.
  • Cook all the ingredients together in cold water, but take into account that the potato needs less time to cook. The cooking should be on a slow and continuous heat in order not to break the beans.
  •  Make a basic biscaynne sauce and add it to the rest of the ingredients while still simmering
  • add the potatoes and finish off cooking.
  • To finish, chop the chorizo and add salt.
Nutritional information (1 portion)
Fiber 19.62 g
Saturates 2.77 g
Monounsaturated fatty acids 3.4 g
Polyunsaturated fatty acids 1.24 g
Cholesterol 13.03 mg
Calcium 137.76 mg
Iron 6.73 mg
Zinc 3.78 mg
Vitamin A 123.11 ug
Vitamin C 11.81 g
Folic acid 18.83 ug
Salt (Sodium) 43.85 mg
Sugars 4.68 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.