Salads and vegetables
Carlos Arginiano teaches us how to prepare the traditional Andalusian chard stew in a pressure cooker, a regional recipe in which vegetables are prepared with chickpeas and white beans and served with pringa, meat ingredients typical of Andalusian stew.
For lovers of dishes with spoons and traditional stews, we offer a typical regional recipe of Andalusian cuisine: chard stew with pring! This dish is accompanied by chard vegetables from the region: milk chickpeas and peas or white beans. And you can’t miss the classic accompaniment of pring, meat ingredients of Andalusian stew such as lean pork, bacon, lynx and chorizo.
Carlos Arginiano prepares the traditional Andalusian chard stew with a pressure cooker, ready in 45 minutes! Don’t miss the step-by-step recipe.
Ingredients (6 people):
- 4 chard
- 300 g chickpeas (milk)
- 200 g white beans (peas)
- 2 potatoes
- 500 g lean pork
- 200 g fresh bacon
- 1 fresh chorizo (125 g)
- ½ pork trotter
- Bread tops
- 1 tablespoon paprika
Preparation of the recipe for chard stew by Karlos Arguiñano:
I put chickpeas and beans (separately) soaked the day before.
Set to heat a lot of water in the pressure cooker, add the meat (lean, bacon, riser and chorizo), season, cover, close the pot and when the valve rises, count 20 minutes. Turn off the hob and wait for the valve to come down. Open the pot.
Drain the chickpeas and white beans and add them to the pan. Close the pot again and cook everything for 20 minutes more than the moment you turn the valve up.
Wait for the flap to fall, open the pot, remove the meat and degrease the broth.
Peel the potatoes, chop (crush) and add them to the pan.
Clean the chard and chop them (stalks and leaves) into cubes and include them together with the red pepper.
Close the pot again and cook everything for 4-5 minutes from the moment the valve rises. Allow the flap to come down and open the pot.
Chop the meat (lean, bacon, risers and chorizo) and put them in a bowl.
Distribute the stew of chard in 6 plates and accompany them with the “pringa” and some tops for bread. Garnish the plates with a little parsley leaves.
With pringá we can fill loaves or even in Seville it is customary to take it during the morning coffee in the form of toasted bread (pringá toast) or as a montadito during beer.
Presentation of the recipe for chard stew with pring by Carlos Arginiano
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Thanks for reading.
David from 55000 Recipes