Potage malagueño recipe
This stew dish from Malaga is a complete menu, as it combines broth, vegetables and meat. So you no longer have an excuse to prepare it because in addition to being delicious, it is a powerful bean stew that will give you a lot of energy when you need it, especially on the coldest days. Depending on the time of year, you can replace the cabbage with green beans or Swiss chard, but that’s up to you.
If you don’t know how to make an Andalusia bean stew, don’t miss the step-by-step recipe puts at your disposal for a delicious stew from Malaga.
Ingredients to make Potage Malaga:
- 1 kilogram of Cabbage
- 250 grams of dried white beans
- 150 grams of Carrot
- 1500 grams of Pumpkin
- 1 potato
- 1 red pepper
- 1 head of Garlic
- 250 grams of lean pork
- 125 grams of ribs
- 125 grams of Bacon
- 150 grams of onion blood sausage
- 1 piece of aged bone
- 1 bay leaf
- 1 teaspoon paprika
- Salt
How to make potage malagueño:
- The first step to make this stew from Malaga is to soak the white beans the night before and drain them the next morning to use them later.
- To start making the Andalusia bean stew, peel the pumpkin, carrot and potato.
- Next, chop or slice the washed cabbage, the carrot, the potato and the pepper, and roast the unpeeled head of garlic.
- Next, heat water in a pot and add the chopped meat: ribs, bacon, black pudding and bone.
- Add salt and when the stew from Malaga comes to a boil, add the beans and cook for an hour.
- After an hour, add the vegetables, the roasted head of garlic, the bay leaf and the teaspoon of paprika. Rectify the point of salt, cover and let cook 30 more minutes.
- Finally, strain the broth and serve the vegetables and meat from the stew from Malaga separately.
