Traditional Andalusian stew recipe, (with its chickpeas and its pringá)

Traditional Andalusian stew recipe, (with its chickpeas and its pringá)

In each region or Autonomous Community we find emblematic dishes cooked with legumes that constitute their autochthonous version of stews or stews. Today we want to teach you how to prepare traditional Andalusian stew recipe, with its chickpeas, its delicious pringá and its restorative noodle soup.

It is a recipe based on the cooking of meats, legumes and vegetables that you can simmer for about three hours using a large pot or kettle, and that You can also prepare in the pressure cooker, having the stew ready in about 45 minutes, with very similar results.

When it comes to serving this dish, there are variations in the different areas of Andalusia, being usual to put a mint leaf in the soup plate, which is usually served with some chickpeas and chopped potatoes in the broth.

Afterwards it is usual to serve the meats shredding the bacon, ham from the bone, some beef and chicken, mixing that picadillo which is known as pringá since it can be eaten by smearing or crushing bread in that mixture.

With the leftovers from the pot, it is usual to prepare stew croquettes using the leftover goo and some broth, as well as making restorative soups and broths, old clothes or any other useful recipe.

We leave the chickpeas soaked in plenty of water the night before. The next day, we drain them well and put them in a cooking mesh along with the peeled and halved potatoes, the chopped leek and the carrots.

We clean the meat, chicken, and pork and beef bones well, and put them in the speed cooker. We can add sausages and blood sausages if we want to or not if we want a white pot. On the ingredients we place the mesh of the chickpeas and cover with plenty of water without exceeding the maximum limit of the pressure cooker. We close the pot.

We put the pot to heat over maximum heat until two rings come out of the pressure valve and then We lower the heat so that it cooks to a minimum while maintaining that pressure. We let everything cook for 45 minutes and turn off the heat. We open the pot when the pressure drops. We remove the mesh from the chickpeas and also the meats, leaving the bones in the pot with the broth.

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To make more broth, we remove the fat that will have remained in the upper part of the pot and add more water. Cook for about 30 more minutes, taste and rectify the salt and we strain the broth well to make it clean. To make the soup, We heat the strained broth and add a handful of noodles per person, cooking for two or three minutes.

To do the pringá, shred the veal, a chicken thigh and the bacon, mixing well. The rest of the meat and chicken, as well as the remaining chicken pieces, we arrange in a source, putting the pringá next to them. If optionally we also want to serve a little cabbage or cabbage together with the chickpeas, we cook it separately for 15 minutes in a saucepan, so that it does not mask the flavor of the pot.

With what to accompany the traditional Andalusian stew recipe

As you can imagine, the Andalusian stew is a unique dish since it is very satisfying. It is traditionally served by separating two dumplings, on the one hand the plate of noodle soup made with the cooking broth -in which a few chickpeas and chopped potatoes are usually added- and on the other the plate of vegetables and meats – whole or crumbled to form the pringá-. The best thing to do is to make the stew when you can reserve an hour after your meal, to enjoy a good nap.

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