Red beans stew with blood sausage
3 h 30 min
Seasonal period:
All year
Allergens:
Ingredients for 5 portions
Calculate portions
Red beans
0.5 kg
Garlic, bulb
1.0 ud
Chorizo pepper pulp
0.015 kg
Olive oil
0.025 l
Black pudding
0.125 kg
Stew chorizo sausages
0.125 kg
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)
Energy
632.87
kcal
Carbohydrates
61.8
g
Proteins
28.29
g
Lipids
25.22
g
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.
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