You can make this recipe from our friends at TuBocaAgua in the following way:
INGREDIENTS:
- 4 handfuls of red beans
- 500gr of veal entrails
- 3 natural air-dried chorizo rolls
- 150gr of onion blood sausage
- 1 piece of cured salted bacon
- 2 medium potatoes, 2 carrots, 2 green peppers, 1 tomato
- 3 cloves of garlic, 1/2 onion.
- 2 tablespoons of paprika
- Coriander, cumin, EVOO and salt.
ELABORATION:
- We leave the beans hydrating in cold water for 8 hours.
- We prepare all the vegetables by removing the skin from the potatoes, carrots, garlic cloves and tomatoes. We also cut the peppers in half and remove the seeds.
- We prepare the meat, cut the Carnes Campoverde entrails into medium pieces and make small cuts to the chorizo and blood sausage.
- We put about 3 liters of water to boil. We add all the ingredients once it starts to boil. We also add the two pinches of paprika, a pinch of cumin and salt.
- We can make the stew in a pressure cooker in about 30-35 minutes, however for us there is no comparison with cooking it in a slow cooker for 3-4 hours. In our case we used a cast iron pot and the result was absolutely crazy.
- After this time, open the pot, remove all the vegetables, blend them and add the puree back to the pot. Mix everything well and cook for another 15-20 minutes. During this step, taste the salt until it is to your liking.
- For presentation, we add a little cilantro and a representation of all the meat ingredients that make up the stew.
ENJOY IT!