White beans stew with black pudding

120 min
Type of dish: Legumes
Temperature: Hot
Meses de temporada*: January, February, March, April, May, June, July, August, September, October, November, December
Allergens:
Traces of gluten
Traces of gluten
Ingredients for 5 portions
Ingredients for portions/units
Haricot beans 0.45 kg
Stew chorizo sausages 0.05 kg
Salted bacon 0.05 kg
Pork ribs 0.1 kg
Carrots 0.05 kg
Black pudding 0.15 kg
Potatoes 0.2 kg
Basic Biscaynne sauce 0.1 l
See Recipe
Onion 0.1 kg
Chorizo pepper 0.9 ud
Elaboration
  • Soak the beans the previous day.
  • Peel, wash and roughly cut the potatoes. Chop the carrot and the leek into half-moon shapes.
  • Chop the fresh bacon, the bacon and the ribs into dices of about 2 centimetres. Add the chorizo and the black pudding.
  • Cook all the ingredients together in cold water, but take into account that the potatoes and the black pudding need less time to cook.  In order not to break the beans, the cooking should be on a slow and continuous heat.
  •  Make a basic biscaynne sauce and add it to the beans whilst they are simmering.
  • A few minutes before the beans are cooked, add the potatoes.
  • When the beans obtain a soft texture, add the black pudding and cook for a few minutes.
  • To finish, chop the chorizo and the black pudding and add salt to taste.
Nutritional information (1 portion)
Energy
504.44
kcal
Carbohydrates
62.17
g
Proteins
25.81
g
Lipids
18.69
g
Fiber 20.31 g
Saturates 6.38 g
Monounsaturated fatty acids 9.52 g
Polyunsaturated fatty acids 2.77 g
Cholesterol 36.25 mg
Calcium 148.56 mg
Iron 11.17 mg
Zinc 3.95 mg
Vitamin A 111.72 ug
Vitamin C 10.4 g
Folic acid 9.71 ug
Salt (Sodium) 534.11 mg
Sugars 3.83 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.