Stews and Ragouts in general by Carlos Mirasierras
Preparation:
Chop the garlic, carrots, onions and leeks. Put them to fry in a saucepan with oil until it
is all well poached. Salt & pepper, add in a little paprika but off the heat to avoid it gets
burned. Stir in the tomato sauce and mix well. Drain the beans and put them in the
pressure cooker (PC) . Add the bay leaf, a pinch of salt and the pig's ear. Cover with
water, lock the PC with the lid on, cook everything for 10 minutes from the moment the
teams starts coming out.
Remove the beans and the ear from the PC and strain the broth. Stir the beans and the
chopped pig's ear into the saucepan with the vegetables and the tomato sauce . Pour
1-2 glasses of broth (depending on desired thickness ) and cook it all for 8 minutes
over low heat.
Cut the bread into cubes and fry in a pan with a splash of oil. When golden brown,
drain the oil and sprinkle it with chopped parsley. Serve the stew with fried bread
croutons . Council : It is recommendable to cook the vegetables in a pressure cooker to
shorten the cooking time and preserve their nutritional value.
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Canary Island Stew........................... Code16

Ingredients for 8 people:
250 gr. chickpeas (soaked in water the previous night)
1 chicken thigh
1/4 kg. of beef stew meat
100 gr. chorizo
100 gr. noodles No. 4
2 potatoes
1 spring onion
1 tomato
5 cloves of garlic
water
olive oil
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