Pringá is Spanish plate famous in non-urban Andalusia. Although this is very well known in the Cádiz region, some variation of it is served across Andalusia. This is generally made with chard in the winter season and green beans in the summer season.
It includes roast beef or pork, cured sausages including chorizo and morcilla, sluggish cooked for several hours up until the meat crumbles quickly. Pieces of crusty pastry are used to divide a bit meat, sausage, and fat. It is a neighborly meal consumed around the household table. Almost any other veggie at your side can be included.
Ingredients:
• 1 lb chard or green beans, chopped
• 6 oz chorizo
• 6 oz morcilla
• 2 cloves
• 8 peppercorns
• 3 garlic cloves
• 2 tsp salt
• 7 oz garbanzo beans, soaked overnight
• 4 oz salt pork
• 8 oz pork
• 2 quarts water
• 7 oz white beans or black-eyed peas, soaked overnight
• 2 tsp sweet pimentón
• 1 lb potatoes, peeled and cut into large chunks about 1 1/2 inches across
• 1/2 lb pumpkin, peeled and cut into large chunks
Instructions:
1. Drain and put the chickpeas to prepare first with the salt pork, fresh pork, and water if utilizing both the beans and chickpeas.
2. Give a boil, skim, then cook for 30 mins.
3. Include the drained beans.
4. Allow all bubble for about 1 hour, then include the chard or green beans, and the chorizo along with morcilla.
5. In a mortar, squash the cloves and peppercorns with the salt, garlic, and paprika and contribute to the frying pan.
6. When the meat and chickpeas are almost tender, include the potatoes and pumpkin.
7. Cook for another 30 mins.
8. Slice the pork and sausages into little pieces and serve in soup bowls.
Ingredients:
• 1 lb chard or green beans, chopped
• 6 oz chorizo
• 6 oz morcilla
• 2 cloves
• 8 peppercorns
• 3 garlic cloves
• 2 tsp salt
• 7 oz garbanzo beans, soaked overnight
• 4 oz salt pork
• 8 oz pork
• 2 quarts water
• 7 oz white beans or black-eyed peas, soaked overnight
• 2 tsp sweet pimentón
• 1 lb potatoes, peeled and cut into large chunks about 1 1/2 inches across
• 1/2 lb pumpkin, peeled and cut into large chunks
1. Drain and put the chickpeas to prepare first with the salt pork, fresh pork, and water if utilizing both the beans and chickpeas.
2. Give a boil, skim, then cook for 30 mins.
3. Include the drained beans.
4. Allow all bubble for about 1 hour, then include the chard or green beans, and the chorizo along with morcilla.
5. In a mortar, squash the cloves and peppercorns with the salt, garlic, and paprika and contribute to the frying pan.
6. When the meat and chickpeas are almost tender, include the potatoes and pumpkin.
7. Cook for another 30 mins.
8. Slice the pork and sausages into little pieces and serve in soup bowls.
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