Red beans stew with blood sausage

For this recipe, the following preparations are necessary: 

• Soak the cleaned bean the day before. 
• Cook the beans in the same soaking water over low, continuous heat until very tender along with the vegetables, chorizo, bacon, chorizo ​​pepper pulp and salt.
• Cook the blood sausage separately.
• Add the diced potato.
• Once the beans are cooked, remove the chorizo ​​and bacon and chop them together with the blood sausage. Reserve.
• Adjust salt and thickness.
• Place the beans in the containers and on top of them a piece of bacon, a slice of blood sausage and two of chorizo, until there are 400 g per serving.
• Abatement (core temperature to less than 8 ºC in less than 2 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 2 hours).
• Store in a refrigerator between 0ºC and 4ºC.

REGENERATION

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