Gypsy pot
This refreshing but filling dish typical of the regions of Murcia, Valencian Community and Andalusia consisting of a stew of varied legumes and vegetables but with a twist. Pear and almond go hand in hand to turn this dish into a feast of flavors.
Diners 4
Ideal for cooking con Terracotta Casserole
Ingredients
- 200 g of beans
- 200 g chickpeas
- 200 g green beans
- 6 pears
- 50g garlic
- 200 g potatoes
- 200 g of Totanera pumpkin
- 50 g of almonds
- 6 tablespoons of olive oil
- Salt
Preparation 1h 30 minn)
- Step 1 -Soak chickpeas and beans. Then,cook them along with green beans, squash, pears, and potatoes.
- Step 2 -Make a sauce with garlic and almonds. To do this, take three tomatoes and an onion and add a tablespoon of ground paprika and a half tablespoon of food coloring.Shreds the almonds in a mortar with the garlic andAdd all with minced peppermint.
- Step 3 - Add the sofrito to the casserole, andlet it cook.