Stews and Ragouts in general by Carlos Mirasierras

Ingredients for 4 people:
500 g lacon (shoulder of pork, which is a part of the front leg of the pig that goes from
the knuckle to the hoof; it is cooked or cured and salted like the serrano ham) .
150 g Asturian bacon
500 g beans
½ cabbage
2 Asturian chorizos
2 blood sausages
500 g potatoes, peeled and cut into big cubes
3 cloves garlic
1 olive oil
salt
Preparation:
Wash the lacon and soak it in water overnight to desalt it. Also, soak the beans in water
the night before so they soften. Next day, put the beans, the chorizo, black pudding,
bacon, lacon (pork shoulder) and garlic in a pot with water to cook (the amount of
water must cover the ingredients 2 inches above them)
Remove the scum from time to time and let it all simmer for 2 hours. Wash the cabbage
and cut the leaves into smaller pieces, and put them to boil in salted water. Add the
potatoes to the beans and continue simmering for 20 mins. Once the cabbage leaves
are soft they can be added to the stew (check first if the beans are close to doneness).
Some of the cooking liquid of the cabbage leaves can be added to the stew, and wait
until the beans are thoroughly cooked. Let the stew sit for 5 mins before serving, and
add salt to taste .
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Lamb Stew................................. Code20

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