We put in a large pot the chickpeas and vegetables (in a legume bag), the meats and the bones, and cover them with water.
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| Ingredients to make traditional Andalusian pot: |
| Half a kilo of the veal jar Añeja pork cortex 250 gr of bedroom chickpeas to soaked from the previous night 1 potato 1 peanc of celery 1 leek pelbabuena salt |
Ingredients to make traditional Andalusian pot:
2. You have to foam the broth very well when the boil starts and wait for it to stop foaming to close the pot.
3. In pressure cooker, according to the characteristics, between 30 and 45 minutes will be necessary.
4. over low heat at least 3 hours are needed.
5. The meat should be very tender and if the water is consumed we will add more water without being lost by the boil so that the chickpeas are not hired.
6. When you open the pot, you have to put the heat again to reduce the broth.
