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Ingredients

1/2 kg dried white beans, soaked in water overnight then rinsed
enough water for boiling beans
1/4 tbsp chopped garlic
1/4 cup olive oil
1 (210 g) can PUREFOODS CHORIZO BILBAO-STYLE, sliced thickly
2 tbsp Spanish paprika
2 kg MONTEREY PORK PATA SLICES
1 tsp iodized fine salt
1 tsp pepper
1 pc bay leaf
water enough to cover meat

Procedure

  1. Cook beans with water until boiling. Remove from heat then strain.
  2. In a saucepot, sauté garlic in olive oil until soft. Add chorizo and paprika. Mix well.
  3. Add pata slices, salt, pepper and bay leaf. Add enough water to fully submerge pata slices. Allow to boil then once boiling, add beans then continue to cook until beans and pata are tender. Season to taste. Serve hot.

 Makes 10-12 servings.   


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