Valencian Bean Stew (Puchero de Alubias)

Name: Valencian Bean Stew (Puchero de Alubias)
Total time: 21600 s
Yield: Serves 8 servings
Ingredients: 1 1/3 cups dried white beans (about 250 grams); 2 cups fine noodles (about 200 grams); Salt and ground black pepper; 2 ham bones; 1 split pig's foot; 2 chicken drumsticks and thighs; 1 chicken carcass; 2 chicken wings; 2 potatoes; 1 parsnip; 2 carrots; 1 bunch celery; 1/2 leek; 1 turnip; 14 oz ground meat, half beef and half pork (about 400 grams); 1 clove garlic, minced; 1 egg; 1 tablespoon chopped parsley; 2 tablespoons breadcrumbs; 2 cloves garlic; 1/4 cup olive oil (4 tablespoons); 1 tablespoon vinegar; 1 tablespoon sweet and hot paprika; 1 tablespoon salt; 1 teaspoon herbes de Provence

Miguelo Ferrer Alberich @migueloferrer

Castellon

Stop pouting 😥
I doubt my mom would say the same now 🤣🤣
This is a hearty, well-seasoned dish, perfect for cold days.
Traditional Valencian puchero would include rice soup and a larger meatball (pilota).
This is my version for today—it might change tomorrow! 😜

Miguelo Ferrer Alberich @migueloferrer

Saved

Ingredients

3 hours (180 minutes)

Serves 8 servings

1 1/3 cupsdried white beans (about 250 grams)
2 cupsfine noodles (about 200 grams)
Salt and ground black pepper
Broth
2ham bones
1split pig's foot
2chicken drumsticks and thighs
1chicken carcass
2chicken wings
Vegetables
2potatoes
1parsnip
2carrots
1 bunchcelery
1/2leek
1turnip
Meatballs (Pilotes)
14 ozground meat, half beef and half pork (about 400 grams)
1 clovegarlic, minced
1egg
1 tablespoonchopped parsley
2 tablespoonsbreadcrumbs
Optional Sauce (Majado)
2 clovesgarlic
1/4 cupolive oil (4 tablespoons)
1 tablespoonvinegar
1 tablespoonsweet and hot paprika
1 tablespoonsalt
1 teaspoonherbes de Provence

Saved

Steps

3 hours (180 minutes)

1

Soak the beans overnight. Here you can see one soaked and one dry.
2

Roast the bones in the oven at 350°F (180°C) for 30 minutes.
3

Place the bones in a large pot with the beans. Put the tougher meats, like the pig's foot and ham bone, at the bottom, and the chicken on top. Cook over medium heat for 60 minutes.
4

In another pot (if everything doesn't fit in one), boil the peeled and chopped vegetables over medium heat for 20 minutes. You can also add them to the main pot halfway through cooking.
5

Skim off any foam that forms on the surface of the pot.
6

In a bowl, make the meatballs (pilotes). Combine the ground meat, minced garlic, egg, and parsley. Season with salt and pepper, and mix by hand.
7

Add breadcrumbs until the mixture holds together, then form into balls of your preferred size. Set aside. If making large meatballs, add them to the broth to cook.
8

If you like, make a sauce (majado) to season the vegetables and white meats.
9

In a mortar or blender, combine all the sauce ingredients and mash or blend well. Adjust to taste. Set aside.
10

Strain both broths and combine them in another pot. Adjust salt, add the meatballs, and heat until boiling.
11

When it comes to a boil, add food coloring (if desired) and the noodles. Cook over medium heat, covered, for 5 minutes.
12

Serve everything separately at the table so everyone can help themselves: chicken, beans, pork, and vegetables. Season everything with salt and pepper.
13

Serve the noodle soup with meatballs hot.
14

You can eat the soup first and then the rest, or combine everything together. Enjoy!