Ingredients
- 750 g dried white broad beans
- 300 g bacon
- 1 onion
- 1 clove of garlic
- 4 saffron threads
- 1 1/2 L water
- 300 g chorizo (spanish pepper salami)
- 300 g Spanish blood sausage
Preparation
1. Soak the beans in plenty of cold water for 8 to 12 hours.
2. Drain the beans. Finely dice the bacon, peel the onion and garlic. Put everything in the pot along with the water, saffron and chorizo. Cover with Secuquick softline and close.
3. Heat the pot on highest level up to the turbo window, switch to a low level and cook for approx. 5 minutes in the turbo area. At the end of cooking time, put the pot in the inverted lid, allow it to depressurize by itself and remove Secuquick.
4. Remove the onion and garlic, add the blood sausage to the soup and let heat up covered for a few minutes.
This recipe has been tested and approved by AMC.
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