- 1/3 lb White beans.
- 1- 1/3 lb Potatoes.
- 1 Bunch turnip tops (tender part of turnip leaves).
- 1/3 lb Salted bacon.
- 1/3 lb Fresh pork ribs.
- 2 Galician chorizos.
- 2 oz Salted lard.
- 1 Meaty ham bone.
- 1 Beef knee bone.
Place the beans to soak for 12 hours in cold water.
Cut bacon, rib and chorizo into pieces.
Place soaked beans, ham and beef knee bone, rib, chorizo, bacon and lard in a Practika Plus Magefesa pressure cooker and cover with water.
Bring to a boil over medium heat. Spoon off foam and impurities. Close the cooker and bring to high pressure. Lower the heat to the minimum and simmer for 15 minutes.
While the beans cook we peel and “crack” the potatoes, which consist of making a small cut in the potato and then break it open. This will release the starch more easily and helping us thickens the broth.
Chop the turnip and blanch in boiling water for a few seconds. This will prevent the stock to get infuses the stock with the bitter flavor of turnip.
Let pressure drop naturally (see instructions). Open the cooker, add the potatoes and blanched turnip. Close the pot and bring to high pressure. At this point lower the heat to the minimum and simmer for 3 minutes.
Remove bones. Taste for seasoning and serve
It is a always recommended to add the salt at the end of the cooking since beans are cooked along with already salted ingredients such us ham bone, bacon or sausage.
Lard is the fat in the form of “fabric” that covers the intestines of the pig. It is salted, wrapped and let cure for a month. Occasionally, it is smoked in the lareira, (Galician open fire place).