The riverside cooked, also known as Calderete Ribereño, is one of the most representative and appreciated dishes of the Ribera de Navarra. The Calderete is a popular stew, of clear peasant lineage, which can be prepared in very different ways. I have heard many times that
| 🚻 2 Diners | 🕘 4h | 🍵 Main Disturbance | 🤯 |
| Ingredients to make riverside: |
| 150 grams of chickpeas 150 grams of white beans 2 units of black pudding 2 units of potatoes 2 units of chorizos 1 white bacon unit 250 grams of chard |
| ADDITIONAL CHARACTERISTICS: Average cost, stew, |
Ingredients to make riverside:
1. Any of the meat indicated, is refused in the cauldron or pan with five or six cloves of garlic, half chopped onion, a parsley branch and a bay leaf. Chorizo ​​and ham bacon must also be added. All this must be well chopped.
2. It is advisable to put some tomato and a cup of cognac. The potatoes are cut into taquitos and when the onion has been golden, the potatoes are put on and cool, while turning them with wooden spoon, for ten minutes.
3. With the potatoes an chard penca that has, as a mission, absorb all the excess fat that the frying of the meat and the sausages will have.
4. After the indicated time, water is poured into sufficient quantity that covers the potatoes and the stew is seasoned.
5. In Cazuelas apart, asparagus, artichokes and beans will have been cooked, which, well drained, must be poured into the cauldron or pan, cooking five more minutes. After this time, the pan is removed from the fire, something is allowed to cool.
6. N. of E: A few minutes before finishing cooking, an egg (climbing) is usually added by diner, which must be set to the taste of each one.
