Traditional Andalusia Stew Recipe

Ingredients to make traditional Andalusia stew:

• Half a kilo of beef shank
• 1 fresh beef bone
• A piece of fresh jowl bacon
• a ham bone
• Half hen or chicken without skin
• A salty backbone
• 1 handful of noodles or rice
• 1 carrots
• An aged pork rind
• 250g milky chickpeas, soaked overnight
• 1 potato
• 1 stick of celery
• 1 leek
• Peppermint
• Salt

How to make traditional Andalusia stew:

1

Put the chickpeas and vegetables (in a vegetable bag), the meat and the bones, in a large pot, and cover them with water.

2

You have to foam the broth very well when it starts to boil and wait until it stops foaming to close the pot.

3

In a pressure cooker, depending on the characteristics, between 30 and 45 minutes will be necessary.

4

On low heat it takes at least 3 hours.

5

The meat must be very tender and if the water is consumed we will add more water without losing the boil so that the chickpeas do not get stuck.

6

When you open the pot you have to return to the fire to reduce the broth a little.