Pinto beans with chard and blood sausage
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
View full classification 25 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Stew
Lunch · Dinner
More than 2 hours
Ingredients
＋ Añadir a un menú- Pinto beans dried 300 g
- Swiss chard clean leaves and stalks 300 g
- Blood Sausage onion blood sausage, already cooked 240 g
- Carrot peeled 120 g
- Green pepper deseeded 120 g
- Leek trimmed 150 g
- Garlic peeled 6 g
- Bay leaf 1 leaf, remove 0.3 g
- Extra virgin olive oil for the stew 25 g
- Water 1500 g soaking; 1500 g stew 3000 g
- Parsley chopped 4 g
- Salt adjust to the sausage 2 g
Kitchen tools for this recipe Recommended kitchen tool
Useful tools selected to help you prepare this recipe.
Disclosure: This section contains affiliate links. If you buy through them, AceiteySal may receive a commission at no extra cost to you.
Recommended kitchen utensil
View on AmazonPrices and availability may change on Amazon. Always check the latest details before buying.
Method
-
Soak the pinto beans in 1500 g water for 12 hours. Drain, discard the water and rinse.
-
Put the beans in a saucepan with the roughly cut carrot, green pepper and leek, garlic, bay leaf, oil, salt and 1500 g fresh water. Boil vigorously for 30 minutes, then simmer for 70–100 minutes until almost tender. Top up with hot water if needed to keep them covered.
-
Separate the chard leaves from the stalks. Dice the stalks finely and slice the leaves. Remove the bay leaf from the stew; lift out the other vegetables, blend with a little broth and return all the purée. Add the chard stalks and cook for 10 minutes.
-
Add the chard leaves and cooked blood sausage in four portions. Heat gently for 8–10 minutes until the sausage is hot in the centre and the leaves are tender. Add the parsley and divide between four bowls without breaking up the sausage.
Found an error? Help us keep this recipe clear and reliable.
Suggest a correction →