Ingredients
400 g haricot beans
3 artichoke stalks
250 g pork ribs
150 g bacon fat
150 g chitterlings
4 blood sausages
2 turnips
1 parsnip
1 large onion
2 litres water
Saffron
Black pepper
Paprika
Thyme
Olive oil
Salt
Preparation:
Leave the beans to soak overnight, changing the water several times to remove any sharpness. Place the beans, the meat (chopped into pieces) and the washed stalks (with the threads removed) into a large saucepan of cold water and boil for 15 minutes. Add the parsnip and turnip (peeled and cut into chunks) to the saucepan and cover and simmer for one hour. Fry the onion and sausage together and add to the saucepan, season with salt, pepper, paprika and saffron to taste, and boil for a further half an hour.
Leave the beans to soak overnight, changing the water several times to remove any sharpness. Place the beans, the meat (chopped into pieces) and the washed stalks (with the threads removed) into a large saucepan of cold water and boil for 15 minutes. Add the parsnip and turnip (peeled and cut into chunks) to the saucepan and cover and simmer for one hour. Fry the onion and sausage together and add to the saucepan, season with salt, pepper, paprika and saffron to taste, and boil for a further half an hour.