Nothing better than a good white bean stew to recover energy and get heat. Well, if you feel like eating beans with chorizo and black pudding, in recipesgatis we have an easy and fast option to which you cannot resist. Cocying with boat beans is always much more practical and fast than cooking raw beans, so if not You have time to cook, take advantage of the advantages of working with cooked beans and prepare to enjoy a great dish of boat beans with sausage and black pudding following this great recipe shared from our kitchen app.
| 🚻 4 Diners | 🕘 1H 30m | 🍵 MAIN PLATO | 🤯 DIFFULTURE MEDIA |
| Ingredients to make boat beans with sausage and black pudding: |
| 2 BLANCAS ALUBIAS BOOTS cooked 1 avecrem pill or concentrated broth ½ picancat Food dye dessert |
| Additional characteristics: cheap cost, popular in autumn-winter, boiled |
Ingredients to make boat beans with sausage and black pudding:
1. To make our stew with boat beans we started for washing and chopping vegetables. The onion and pepper in tiny pieces, the potatoes in small segments and the sausage into more or less thick. until it takes color and brown the onion a little.
2. Next we add the sausage, we remove again and maintain cooking over low heat so that its flavor is detaching.
3. Then we add the potatoes, previously peeled, washed, peeled and cut, and stir. At this point we can already season the base sofrito of our white beans adding to the paprika, the bird, the fried tomato jet and the dye.
4. Now we add the drained beans and move everything well so that the flavors of the stirfrito are permeated. We add water until everything is covered up to two fingers on top and continue with the cooking over low heat. See from time to time, but very little, so that the boat beans are not split.
5. Let it boil and when the potatoes are softened, add the black pudding into large pieces. From here you can be testing and when they are to your liking you let them rest. Remember that like any stew, the boat beans with sausage and black pudding are improving the taste over time, so the next day of the preparation will be more rich
