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Arroz con Judías y Nabos

Este delicioso arroz es uno de los más populares y posee un fuerte arraigo tradicional. Se suele consumir preferentemente en invierno, pues se caracteriza por ser muy contundente y con el que rápidamente entraremos en calor. Es un arroz meloso, de caldo espeso, pero que siempre queda suelto y entero.

La forma tradicional de cocinarlo es en calderos altos, sobre leña y con una cocción lenta y suave para que sus carnes y verduras queden muy tiernas, pero enteras.

 

Ingredients for 4 people:

200 g of white beans soaked the day before
400 g of pork hock.
1 hand of pig
100 g unsalted bacon.
4 onion sausages.
1 white.
4 small turnips.
350 g of rice.
Saffron and salt.

 

Preparation:

Place the beans in a pot on the fire with about 3 liters of water, the pork, the hand, the bacon, the white and the turnips and let to cook to simmer adding the salt to half cooking.

If it is done in an express pot, it will take about 30 minutes, if it is in a traditional pot to calculate at least an hour and a half. Remove the meat from the broth. Let them cool a bit before cutting them into pieces so they do not fall apart.

When the beans and turnips are not left in the pot with the broth, add the saffron and the rice and cook over medium heat for about 20 minutes. In the middle of the cooking add the chopped meats and whole onion sausages to prevent them from unraveling.

It is important to remember that this is a strong dish, typical of winter and must be sober, so it is advisable to take the rice before observing how to cook the broth and if necessary add a little hot water, before incorporating it.

 

 

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