La Olla Podrida de Burgos Pack

Olla Podrida de Burgos

Ingredients for 4 people:

1/2 kg of Ibeas Beans

Sacraments which are:

700grs of marinated pork rib

One paw, one ear and one tail of pork.

A piece of bacon (200 grs)

A tasty Burgos chorizo ​​(150 grs)

A Morcilla from Burgos

PREPARATION:

Wash the Beans of Ibeas with plenty of water and put soak them for eight to ten hours.

In another casserole we put the marinades (dry, salted and seasoned) with water in a refrigerated place between 8 and 10 hours. We will cook the sacraments already fresh in an express pot for 45 min so that the meat of slaughter is tender. We reserve in their hot broth.

We put the Ibeas Beans to the fire in a pot in their own soaking water, this is to keep their color, bright and pink. It is a delicate and soft bean to the palate, chopped, but like every legume needs the luxury bacon, the chorizo, the garlic and the onion, tablespoon of olive oil and salt. Simmer for an hour and a half. We taste and rectified salt. We heat the tasty Morcilla from Burgos whole and closed with its staples about ten min.

We serve the beans first and then in a fountain all the marinades and the morcilla very hot.

Bon Appetite.

Note:

* It is advisable to keep the Ibeas beans in a cool, dry place where there is no humidity or light. This will preserve their qualities, for example in the refrigerator

* The sacraments in marinade can be frozen, once removed from the vacuum, they are well wrapped in flim and frozen. From 1 to 3 months depending on the freezer.

* Black pudding can also be frozen by wrapping it properly.