Andalusian Stew with Pumpkin and Green Beans

Name: Andalusian Stew with Pumpkin and Green Beans
Total time: 2400 s
Ingredients: Olive oil; 3 1/3 cups cooked chickpeas (about 500 grams), soaked overnight; 1 head garlic; 1 onion; 1 tomato; 1 potato; 2/3 cup pumpkin (about 100 grams); 1 cup green beans (about 150 grams); 1 large carrot; 1 bell pepper; leaf Bay; Sweet paprika; 1 dried choricero pepper (or substitute with 1 dried mild red pepper); Pork jowl; 1 piece beef shank; 1 pig's foot, blood sausage, chorizo; Light vegetable broth

José Antonio Pena Navarro @cook_8194226

Sevilla.

A hearty recipe that signals the arrival of colder weather. This dish is rich in flavor and calories. It's a traditional stew where every household adds its own personal touch. I hope you enjoy it.

José Antonio Pena Navarro @cook_8194226

Sevilla.

A hearty recipe that signals the arrival of colder weather. This dish is rich in flavor and calories. It's a traditional stew where every household adds its own personal touch. I hope you enjoy it.

Saved

Ingredients

30 to 40 minutes

Olive oil
3 1/3 cupscooked chickpeas (about 500 grams), soaked overnight
1 headgarlic
1onion
1tomato
1potato
2/3 cuppumpkin (about 100 grams)
1 cupgreen beans (about 150 grams)
1large carrot
1bell pepper
leafBay
Sweet paprika
1dried choricero pepper (or substitute with 1 dried mild red pepper)
Pork jowl
1 piecebeef shank
1pig's foot, blood sausage, chorizo
Light vegetable broth

Saved

Steps

30 to 40 minutes

1

In a large pot (traditional, pressure, or quick cooker), heat olive oil. Add the washed and peeled vegetables. Add the green beans, the potato cut into chunks, and the pumpkin later so they don't fall apart. Turn on the heat and sauté over medium-low heat. (You can also add everything raw, but sautéing gives more flavor.)
2

Once the vegetables are sautéed, add the meat and sear it on all sides. If the chorizo and blood sausage are very fresh, add them to the stew later so they don't fall apart.
3

After about 2 minutes, add the paprika and mix it into the sautéed vegetables. Stir, then add the broth and the chickpeas that were soaked overnight (rinse the chickpeas before adding them to the pot). Increase the heat to high to bring to a boil. After about 8 minutes, skim off any foam and add more water or broth if needed.
4

Cover the pot and cook over high heat for about 20 minutes. After that time, check the amount of broth and test the tenderness of the chickpeas and other ingredients. If they are still hard, cover again and cook longer.
5

When the chickpeas and meat are almost tender, add the green beans and pumpkin. If the meat is still tough, remove it and cook it separately with some broth in another pot until tender, then return it to the stew.
6

When the stew is almost done, taste for salt and adjust if needed. Let it rest for a few minutes, then set aside the meat, chorizo, and some vegetables for the 'pringá' (a traditional way to serve the meats and some vegetables separately). This type of stew is often better if left to rest overnight, but if you're ready to eat now, enjoy! You can serve it with some fresh scallions.