Andalusian Stew With Pumpkin And Green Beans Recipe by José Antonio Pena Navarro
Andalusian Stew with Pumpkin and Green Beans Cooking Instructions 30 to 40 minutes 1 In a large pot (traditional, pressure, or quick cooker), heat olive oil. Add the washed and peeled vegetables. Add the green beans, the potato cut into chunks, and the pumpkin later so they don't fall apart. Turn on the heat and sauté over medium-low heat. (You can also add everything raw, but sautéing gives more flavor.) 2 Once the vegetables are sautéed, add the meat and sear it on all sides. If the chorizo and blood sausage are very fresh, add them to the stew later so they don't fall apart. 3 After about 2 minutes, add the paprika and mix it into the sautéed vegetables. Stir, then add the broth and the chickpeas that were soaked overnight (rinse the chickpeas before adding them to the pot). Increase the heat to high to bring to a boil. After about 8 minutes, skim off any foam and add more water or broth if needed. 4 Cover the pot and cook over high heat for about 20 minutes. After that time, check the amount of broth and test the tenderness of the chickpeas and other ingredients. If they are still hard, cover again and cook longer. 5 When the chickpeas and meat are almost tender, add the green beans and pumpkin. If the meat is still tough, remove it and cook it separately with some broth in another pot until tender, then return it to the stew. 6 When the stew is almost done, taste for salt and adjust if needed. Let it rest for a few minutes, then set aside the meat, chorizo, and some vegetables for the 'pringá' (a traditional way to serve the meats and some vegetables separately). This type of stew is often better if left to rest overnight, but if you're ready to eat now, enjoy! You can serve it with some fresh scallions. 1 In a large pot (traditional, pressure, or quick cooker), heat olive oil. Add the washed and peeled vegetables. Add the green beans, the potato cut into chunks, and the pumpkin later so they don't fall apart. Turn on the heat and sauté over medium-low heat. (You can also add everything raw, but sautéing gives more flavor.) 1 In a large pot (traditional, pressure, or quick cooker), heat olive oil. Add the washed and peeled vegetables. Add the green beans, the potato cut into chunks, and the pumpkin later so they don't fall apart. Turn on the heat and sauté over medium-low heat. (You can also add everything raw, but sautéing gives more flavor.) 2 Once the vegetables are sautéed, add the meat and sear it on all sides. If the chorizo and blood sausage are very fresh, add them to the stew later so they don't fall apart. 2 Once the vegetables are sautéed, add the meat and sear it on all sides. If the chorizo and blood sausage are very fresh, add them to the stew later so they don't fall apart. 3 After about 2 minutes, add the paprika and mix it into the sautéed vegetables. Stir, then add the broth and the chickpeas that were soaked overnight (rinse the chickpeas before adding them to the pot). Increase the heat to high to bring to a boil. After about 8 minutes, skim off any foam and add more water or broth if needed. 3 After about 2 minutes, add the paprika and mix it into the sautéed vegetables. Stir, then add the broth and the chickpeas that were soaked overnight (rinse the chickpeas before adding them to the pot). Increase the heat to high to bring to a boil. After about 8 minutes, skim off any foam and add more water or broth if needed. 4 Cover the pot and cook over high heat for about 20 minutes. After that time, check the amount of broth and test the tenderness of the chickpeas and other ingredients. If they are still hard, cover again and cook longer. 4 Cover the pot and cook over high heat for about 20 minutes. After that time, check the amount of broth and test the tenderness of the chickpeas and other ingredients. If they are still hard, cover again and cook longer. 5 When the chickpeas and meat are almost tender, add the green beans and pumpkin. If the meat is still tough, remove it and cook it separately with some broth in another pot until tender, then return it to the stew. 5 When the chickpeas and meat are almost tender, add the green beans and pumpkin. If the meat is still tough, remove it and cook it separately with some broth in another pot until tender, then return it to the stew. 6 When the stew is almost done, taste for salt and adjust if needed. Let it rest for a few minutes, then set aside the meat, chorizo, and some vegetables for the 'pringá' (a traditional way to serve the meats and some vegetables separately). This type of stew is often better if left to rest overnight, but if you're ready to eat now, enjoy! You can serve it with some fresh scallions. 6 When the stew is almost done, taste for salt and adjust if needed. Let it rest for a few minutes, then set aside the meat, chorizo, and some vegetables for the 'pringá' (a traditional way to serve the meats and some vegetables separately). This type of stew is often better if left to rest overnight, but if you're ready to eat now, enjoy! You can serve it with some fresh scallions. 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