for 4 people:

200 g of white beans soaked the day before
400 g of pork shank
1 pork hand
100g unsalted bacon
4 onion black pudding
1 white
4 small turnips
350 g of rice
Saffron and salt.



Place the beans in a pot over the fire with about 3 liters of water, the pork, the hand, the bacon, the white and the turnips and cook over low heat adding the salt halfway through cooking.

If it is done in a pressure cooker, it will take about 30 minutes, if it is in a traditional pot, calculate at least an hour and a half. Remove the meat from the broth. Let them cool a bit before cutting them into pieces so they don’t fall apart.

When there is nothing left in the pot but the beans and turnips with the broth, add the saffron and rice and cook over medium heat for about 20 minutes. Halfway through cooking, add the chopped meats and the whole onion black pudding to prevent them from falling apart.

It is important to remember that this is a main dish, typical of winter and that it must be soupy, so it is advisable before adding the rice to observe how the soup is going and if necessary add a little hot water, before incorporating it

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