Let's forget about sophisticated and festive dishes for a while and land our feet on earth... Are you familiar with morcilla de cebolla, with chorizo, with pigs feet? No? Well, then let me introduce you to Potaje de judÃas-Olleta de music or Beans Porridge. This is a typical dish from Alicante, Valencia and cold days like the ones we've had are the perfect excuse to prepare this dish.Remember that post where I explained you some differences between the chorizos and another one with sausages? If you have doubts please check here for chorizos and here for sausages.
Preparing the dish is really easy although it takes some time. I always cook double and then I have it for 2 days ;D
Here you have some tips to cook them right. Those of you buying canned beans just jump over this paragraph :D- Before you soak them in water, take a look at them to discard any stones.
- The previous night soak them in cold water, a large amount of water.
- If you suspect they are kind of old (not from the latest harvest) add a bit of baking soda to the cold water.
- Discard those floating.
- Always use wooden tools. Cook in earthenware dish or stainless steel so that they don't get a metallic flavour.
- When cooking, always start with cold water.
- When they start boiling "scare" them with cold water and have them in a very low simmer. This way you will have the tenderest beans ever!
- Add the salt when they are done.
- Notice that depending on how old they are and the water composition it can take more or less time to cook. If the beans are fresh it should take 2 hours more or less.
- Beans will enhance their flavour if cooked with herbs as thyme, sage, cumin...
And to the ingredients recipe. This time serves 6: 1 pig feet, 300 grs of pig's snout, 250 grs of beef meat (choose a tender piece), 500 grs potatoes, 3 onion morcillas, 300 grs of white beans, 2 chorizos, 1 dl of extra virgin olive oil, saffron, salt. This recipe can also include rice, but I didn't use it this time.
- Have beans soaking in cold water the night before.
- Strain and put the Beans in a pot or a big casserole and cover with cold water.
- When they start boiling, throw that water into the sink. Get the beans back to the heat and "scare" them with 2 liters of cold water. Add beef, the pork feet and the snout.
- Cover with a lid and simmer until the pork parts are tender (about 2 hours). After this time add the morcillas, potatoes and chorizos. Simmer for 15 more minutes or until potatoes are cooked.
- A quarter of an hour before serving, add the saffron (6 to 8 threads smashed) and the oil. Check out the taste and add salt if necessary.
I'm sending The Beans Porridge to BloggerAid: Because we can help... such a hearty, simple, and basic dish should be in everyone's table!!! To get information on BloggerAid, click here. To send dishes for the monthly event head to Eqqual opportunitty kitchen there's still time until December 28th!
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