Soak the chickpeas during the night.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to make Andaluza Berza: |
| For 4 people :: 250 gr. of chickpeas 500 gr. of green beans 1 celery stem 1 tablespoon of sweet paprika 2 pigs of pork 250 gr. OF DESGRANADOS GUIANTES 1 Pork tail 250 gr. OF TOCINO DE PATER 200 gr. from Patent 200 gr. DE MORCILLA 200 gr. of red butter 4 sprigs of caruciles or field cardillos (without leaves) salt. |
Ingredients to make Andaluza Berza:
2. The next day, drain them and throw them into a pot.
3. Add the tagles (well washed and cut into pieces), the cardillos or caruciles, the celery, the paprika, the pork handyman (split in half), the pig tail, the bacon and very little salt.
4. Cover it with water and cook, circling so that it does not stick to the bottom.
5. Before finishing cooking (from 2 1/2 to 3 hours), add the black pudding and rectify salt.
6. In the pressure cooker, time is reduced by half an hour.
7. In this case, uncover it at half an hour and let it simmer until the broth is reduced by half and everything is tender, then add the black pudding and rectify salt.
