Spanish Puchero

1 / 2 kgr chickpeas
1 / 2 kgr (pieces of: panceta, pig trotter, pig cheek)

1 / 4 kgr Beef shank
2 old chicken drumstick
4 Spanish Sausage "chorizo"

2 Potatoes
2 Carrots
Handful of green beans
1 Onion
4 cloves of garlic1 Piece of celery
1/2 cup of black olives
1 cup of tomatoes crunched
1 tbsp of Spicy Paprika
1 tsp pf turmeric
Fresh herbs of your choice (Basil, thyme, marjoram, oregano)Salt & Pepper
Water

Soak the chickpeas overnight in water with a pinch of bicarbonate of soda. Bicarbonate of soda will help when cooking the beans and will ensure that they are softened.

The best way to cook Puchero is to use a pressure cooker, it will only take 1 hour, but if you cook it with a normal pot it will take about 4 hours for the chickpeas to cook and soften. Before you put the chickpeas into the pot be sure you have rinsed them thouroughly. 

So, put everything in the pot: chickpeas, meat and vegetables. Cover all the ingredients with water and add salt. Seal the pressure cooker and cook for 1 hour and 15 minutes. At this point, open the pot and taste for seasoning. If needed add salt and then let  boil for several minutes
Call now at 3884455823 or email at lucas@cookingwithlucas.com for any information!