White beans stew with black pudding

120 min
Type of dish: Legumes
Temperature: Hot
Allergens
Gluten
Gluten
Milk
Milk
Sulfites
Sulfites
Ingredients for 5 portions
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)
Fiber 24.15 g
Saturates 8.59 g
Monounsaturated fatty acids 10.52 g
Polyunsaturated fatty acids 3.12 g
Cholesterol 41.9 mg
Calcium 152.59 mg
Iron 11.42 mg
Zinc 4.08 mg
Vitamin A 134.6 ug
Vitamin C 11.6 g
Folic acid 10.93 ug
Salt (Sodium) 504.5 mg
Sugars 3.99 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.