White beans stewed with black pudding
(Alubias blancas con morcilla )

Ingredients for 6 servings: 18 oz. of dry
white beans; 3 oz. of chorizo; 4 oz. of
spare rib; 1 oz. of salt pork; 6 oz. of black
pudding; 1 carrot, sliced, 4 tbsp of Biscay
sauce.
Preparation: Keep the beans soaked in
water from the night before. Cut the spare
ribs and the salt pork into cubes, but leave
the chorizo whole. Next, place all the
ingredients in a pot with enough water to
cover them and start to simmer on a low
heat. The water must be at room
temperature as this facilitates the
expansion of flavors from the ingredients
to the surrounding liquid, which will
constitute the soup. The boiling process
must be slow and continued until the
beans get a soft consistency, so it will
prevent beans from braking. The Biscay
sauce must be added during the boiling
time. The chorizo will be cut into slices
when the soup is to be served.