Ademuz-style bean, pork and cardoon stew
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Gluten-free and 9 more Indicative dietary requirements
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Recipe characteristics
Stew
Lunch · Dinner
More than 2 hours
Ingredients
＋ Añadir a un menú- Dried white beans dried 400 g
- Pork ribs edible meat; buy about 500 g bone-in ribs 350 g
- Fresh Pork Belly boneless, cut into pieces 125 g
- Blood Sausage cooked onion blood sausage 200 g
- Cardoon stalks trimmed of strings and tough parts 400 g
- Potato peeled 500 g
- Extra virgin olive oil for browning the meat 20 g
- Water 1700 g soaking; 1800 g stew; 1200 g cardoon, drained 4700 g
- Parsley chopped 4 g
- Salt adjust to the saltiness of the blood sausage 3 g
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Method
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Soak the white beans in 1700 g water for 12 hours. Drain, discard the soaking water and rinse.
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Heat the oil in a large saucepan and brown the pork ribs and pork belly for 6–8 minutes. Add 1800 g water, bring to the boil, skim off the foam and simmer for 30 minutes.
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Meanwhile, cut the trimmed cardoon into 3 cm pieces. Cook in a separate saucepan with the reserved 1200 g water for 40–60 minutes until tender. Drain and discard the water.
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Add the beans to the meat pan, boil vigorously for 30 minutes, then simmer gently for 60–90 minutes until almost tender. Add the salt and top up with a little hot water if needed to keep the stew covered. The meat should soften and come away from the bone.
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Add the potatoes in 3 cm chunks and cook for 20 minutes until tender. Add the cooked cardoon and cooked blood sausage cut into six portions; heat gently for 8–10 minutes without stirring roughly, so the sausage does not break up.
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Remove the rib bones and return all the meat to the stew. Rest for 5 minutes, divide between six bowls and finish with parsley.
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