Red kidney bean stew with black pudding
Ingredients for 5 portions
Calculate portions
Red beans
0.45 kg
Stew chorizo sausages
0.05 kg
Pork ribs
0.1 kg
Black pudding
0.15 kg
Salted bacon
0.05 kg
Carrots
0.05 kg
Basic Biscaynne sauce
0.1 l
Potatoes
0.25 kg
Table salt
3.75 g
Onion
0.1 kg
Chorizo pepper
0.9 ud
Table salt
3.75 g
Sunflower oil
0.01 l
Elaboration
- 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.
ELABORATION
- 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)
Energy
570.32
kcal
Carbohydrates
61.72
g
Proteins
23.87
g
Lipids
20.62
g
Fiber
24.18
g
Saturates
6.64
g
Monounsaturated fatty acids
10.06
g
Polyunsaturated fatty acids
3.98
g
Cholesterol
36.26
mg
Calcium
149.8
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)
1117.49
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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