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Cooking programme in which a recipe is made every day using Andalusian products, presented by chef Enrique Sánchez. Bean stew with rice Ingredients: Vegetables: 2 onions 3 cloves of garlic 1 red pepper 1 leek 300 g. pumpkin 2 tomatoes 2 potatoes 300 g. green beans 1/2 kg. white beans 150 g. bacon 150 g. chorizo 150 g. blood sausage 1 glass of rice Bay leaf, saffron threads Extra virgin olive oil and salt. Preparation: Soak the beans the night before. Chop the onions and begin to sauté in extra virgin olive oil with the sliced garlic, a bay leaf, the chopped red pepper and the saffron threads. Add the leek cut into slices and the pumpkin. Fry, add the diced tomatoes and stir well. Then add the drained beans, cover with cold water, add a little salt and cook for about 40 minutes until tender. Peel the potatoes, wash them and add them to the stew in pieces together with the green beans, removed from the threads and cut into small pieces. Meanwhile, chop the bacon and begin to brown it over a high heat in a frying pan with a little extra virgin olive oil. Add the chopped chorizo and blood sausage. Cook for a few minutes. Drain a little of the fat from the pan and pour the contents over the beans that are cooking on the heat. Add 1 heaped glass of rice, taste for salt and cook for about 15 minutes until the rice begins to be cooked.