La Europea

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Black Beans with Berza and Potatoes

15 mins
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From the Spanish kitchen we have for you this recipe of black beans with cabbage and potatoes that is to suck your fingers, try it!
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4 portions
  • 250 grams black beans legumes La Asturiana®
  • 1 deciliter oil
  • salt
  • 1 onion
  • 1 leek
  • 1 carrot
  • 1 green bell pepper
  • 1 tomtato, mature
  • 2 cloves garlic
  • 2 potatoes
  • 1 cabbage
  • chili, To accompany


The day before we put the beans in cold water to soak. The next day with the soaking water, put the beans in a pan. Cover and let them boil and let them swell.
When they have consumed the water to the point that they are uncovered, re-wet them with cold water (to frighten them) and add the oil, onion, leeks, carrots, green pepper, ripe tomatoes and 2 teeth of garlic.
Let cook gently, stirring carefully with a wooden spatula, without breaking the beans. After two hours on a very soft fire, we will see that they are perfectly cooked and whole. Carefully remove the onion, leek, carrot, garlic, pepper, tomato and a bean bag and grind them with a blender .
Fry a little garlic in a little oil and add it to the beater. Crush everything well and strain over the casserole of the beans. The last boil is given and the salt is definitely tested.
Besides, we will have cooked the cabbage in two waters. The first in boiling water, only until it returns to boil again (blanching the cabbage, so that it loses its strong smell) and the second cooking with cold water, seasoned with a pinch of salt and a dash of oil.
When the cabbage boils, put the potatoes in pieces and let them cook until the potatoes are cooked. We make a rehash with 1 clove of garlic and pour it over the cabbage.
Serve the beans with the cabbage and potatoes in a separate dish.
To finish, put some chilli peppers in vinegar, a good olive oil and a little salt so that the diners align their beans to your liking.

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* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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