Aws Series - G115 Manual

with all my love is a tribute to Bethlehem without her I would not miss this wonderful and rich stew, thanks Bethlehem for doing so happy for my children, I love you a big kiss

Belenciaga recipe from my dear,

ingredients:

per 150g of beans (dry).
Asturian sausage onion 1
1 chorizo \u200b\u200b
A piece of cured ham
A piece of bacon salt
A piece bacon salt
Media teaspoon paprika.
A good splash of olive oil.
A saffron and salt if necessary.

preparation

Depending on how long the beans have, more or less time needed soaking.
but never less than 12 hours.
the beans are washed thoroughly under running water before putting it to soak. They put in a large bowl and cover generously with water (because the soaking almost doubled the size). Better in soft water. We also soaked the ham, bacon and bacon.
We make them in a pot high. We got soaking the beans to the pot, I put the pepper and drizzle of olive oil. We take the pot by the handles and voltemaos the beans until they are saturated with the oil (this will not skinned and the skin is buttery soft and the beans and whole).
Put the ham, bacon, bacon and black pudding (I degreased the chorizo \u200b\u200band cook it separately). We cover the soaking water and put the high heat until boiling. We left ten minutes boiling strong, and add a glass of cold water to stop boiling (scare the beans) and foams, turning down the heat and let simmer. They should never be without being covered with water, add water if dry weather over the edges (not directly on the beans).
THERE BE REMOVED AT ANY TIME.

are then taken to test doneness (it may take two hours or two hours). Check the salt, put the saffron and chorizo, the half-hour keep to a minimum. We turn off and let rest before serving. two or three hours is enough.