Stews and Ragouts in general by Carlos Mirasierras
A piece of pumpkin
some celery
white thistle
Some green beans
100 g of noodles
saffron (mashed in a mortar)

pepper
nutmeg
parsley
Preparation of the meat balls:
Soak the bread in some water to get a
soft mass; then drain the water.
Ground, the kidney, pork, bacon, turkey ,
garlic and parsley.
Make a mass with all the ground meats
and the egg, bread crumbs, milk and
kernels, salt and nutmeg.

Preparation:
Put the chickpeas, knuckle, turkey, bacon, salt and turnip in a pot with 3 liters of water.
These ingredients must be cooking over low heat for one hour. After this time add in
the carrots, cabbage, beans, celery and white thistle; half an hour later, add in the
potatoes, chorizo, chopped pumpkin and saffron.
Fifteen minutes later add the balls (meatballs), taking care they don't break up into
small pieces, and cook until the potatoes are done.
Separate the ingredients from broth. Put the broth in a saucepan, stir in two cloves of
minced garlic and some parsley.
Let it boil for about 10 minutes, and add in the noodles. .
When the soup is already done it can be served as a first course, followed by the
meats, potatoes, chickpeas, etc.
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Asturian bean stew recipe..........Code19

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