Habichuela, in colloquial terms, is still the same way of referring to beans, beans or beans, which are the most consumed vegetables in the worldbecause there are so many differences that we always find them in one or another kitchen.
There are black beans, red beans, pinto beans, cinnamon beans and, this time, we are going to play with the white bean to make a quick and easy stew, although you already know that you can use the bean in a salad or in any other dish.
plant seed Phaseolus vulgaris, the bean can be left to dry and consume as a soaked legume, but it can also be consumed moderately fresh, as we do with broad beans.
Such is its versatility that you can even enjoy it in sweet cuisine, although it is most common to see it in savory dishes like the one we are going to make today, or accompany it with rice that always gives good results.
we start putting the beans to soak the day before in cold water and in the fridge if there is a high ambient temperature. If not, they can be out of the fridge.
The next morning we put all the ingredients in the pot and leave them simmer over low heat for 90 minutes.
after that time we check the cooking of the ingredients and, if it is ready, we add a pinch of salt and serve several saucepans per person and cut the chorizos, blood sausages and carrots into slices.
HUAFA Round Cocotte Pot with Lid, Cast Iron, 28 cm, 6.7 L, All Heat Sources Including Induction, Cherry Red (Cherry Red, 28cm)
With what to accompany the bean stew
As with other powerful recipes such as fabada, fabes with clams, stewed lentils or cocido, these types of dishes can be used as a single dishwhere an appetizer or a salad can round off the menu.
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