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Fesols en petaca y carxofera

Bean and artichoke stew, a traditional recipe from the Matarraña.

Ingredients

  • To taste

    Butifarra de matanza

  • To taste

    Potatoes

  • To taste

    Pig's ear

  • To taste

    Pork backbone bones

  • To taste

    Belly pork

  • To taste

    White beans

  • To taste

    Carchofera stalks

  • To taste

    Salt and oil

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STEPS COMPLETED

  1. Cook the white beans and set aside

  2. In the water used to cook the beans, add all the meat

  3. The heat should be high and, after a few minutes of boiling, reduce the temperature and leave to cook

  4. When the meat is almost cooked, add the potato and the stalks

  5. It is advisable to have pre-cooked the carchofera stalks beforehand, as the resulting cooking water is bitter

  6. When almost everything is cooked, add the white beans again

  7. Leave everything to cook a little longer and serve

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