If you know the Canarian gastronomy you will have ever tried the famous watercatcher, a perfect spoon dish to heat the cold days. This powerful spoon plate made based on vegetables and vegetables is no more secret than that of a slow cooking and of course, the use of quality ingredients of the Canary Islands. We are then going with the recipe step by step from the stew of the stew of stew of Canarian beans and pays attention to details, such as not stirring if not throwing the ingredients. In the end you will have a 10 dish that you will enjoy as a family.
| 🚻 4 Diners | 🕘 45m | 🍵 Main | 🤯 Diping Patato |
| Ingredients to make Canarian watercats: |
| 500 grams of beros 150 grams of beans pintas 100 grams of green beans 100 grams of pumpkin 100 grams of carrot 500 grams of potatoes 250 grams of pork rib 1 cob 1 onion 1 tomato 1 pepper Green 3 cloves of garlic 1 teaspoon of cumin 1 pinch of saffron 100 milliliters of oil 1 pinch of salt 3½ liters of water |
| ADDITIONAL CHARACTERISTICS: Cheap cost, stew, |
Ingredients to make Canarian watercats:
1. First we get all the ingredients, you realize that to make this Canarian stew you must let the beans soak since the previous day. Taking this account, we start by placing the water in a pot and cook the paint beans. The water must be cold and when we see that the first boil is broken, we add the rest of the cold water to scare them and that they are very soft. Season with salt, add oil and meat. Keep cooking over low heat.
2. While we take advantage and chop all the vegetables. The corn cob can be left whole or start in four pieces, one by diner, onion, tomato and pepper we picn them finely, we leave the whole garlic.The rest of the vegetables, that is to say the pumpkin, the carrot and the green beans, the We chop to taste, slices, dice or medium pieces. The potatoes, if they are not very large, we can leave them whole. When we have everything prepared, we incorporate the vegetable into the pot with the stew without removing. To season, mix the cumin with the saffron and salt and add everything to the pot.
3. The final ingredient of our watercats are precisely the watercakes. We chop them in fine strips and add them to the pot. We keep cooking over low heat for about two hours or a little less, until the meat is made and the vegetable is soft, almost undone.
Trick: It is important that you cut the water fierce so that it is not too crushed
4. The Canarian Berros stew is almost always accompanied by scalded gofio and tender cheese. You will see how it looks green thanks to the watercress and has an exquisite flavor. And if you want to warm up with other spoon dishes like this, do not stop trying the recipe for pints with rice or that of white beans with bacon and sausage.
