White beans stew with blood sausage

• Soak the clean white beans the day before.
• Change the water.
• Cook the white beans over a low, continuous heat until very tender along with the vegetables, chorizo, bacon, paprika pulp and salt.
• Cook the blood sausage separately.
• Once the beans are cooked, remove the chorizo ​​and bacon and cut them into pieces together with the blood sausage. Set aside. 
• Adjust salt and thickness.
• Place the beans in the trays and top with a piece of bacon, a slice of black pudding and two slices of chorizo, until you have 400 g per serving.
• Abatement (core temperature to less than 8 ºC in less than two hours).

PASTEURIZATION

• Heat seal the trays and fit the valve with the valvopack.
• Place in a 100% humidity steam oven and pasteurize at 96ºC for 60 minutes. 
• Abatement (core temperature to less than 8 ºC in less than two hours).
• Store in a refrigerator between 0ºC and 4ºC.

REGENERATION

• In the same container, regenerate 100% humidity in a steam oven.
• Or in the microwave for 3 minutes at maximum power.
• Another form of regeneration consists of removing the product from the packaging and heating it over a fire.