Red beans stew with blood sausage

3 h 30 min
Type of dish: Legumes, Meats
Temperature: Hot
Conservation technique: Pasteurization
Seasonal period: All year
Allergens:
Traces of milk
Traces of milk
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
Red beans 0.5 kg
Garlic, bulb 1.0 ud
Carrots 0.05 kg
Onion 0.075 kg
Leek 0.5 ud
Potatoes 0.075 kg
Chorizo pepper pulp 0.015 kg
Olive oil 0.025 l
Pork belly 0.075 kg
Table salt 10.0 g
Elaboration

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.
Nutritional information (1 portion)
Fiber 26.54 g
Saturates 7.65 g
Monounsaturated fatty acids 13.77 g
Polyunsaturated fatty acids 3.27 g
Cholesterol 41.98 mg
Calcium 165.02 mg
Iron 11.48 mg
Zinc 4.59 mg
Vitamin A 131.21 ug
Vitamin C 8.16 g
Folic acid 16.29 ug
Salt (Sodium) 1205.88 mg
Sugars 4.9 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.