Potaje "del puñaico" de Almería

Hello everybody, hope you are having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, Potaje "del puñaico" de Almería. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Potaje "del puñaico" de Almería is one of the most well liked of recent trending foods in the world. It is easy, it's quick, it tastes yummy. It is appreciated by millions every day. They are fine and they look fantastic. Potaje "del puñaico" de Almería is something which I have loved my whole life.

Many things affect the quality of taste from Potaje "del puñaico" de Almería, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Potaje "del puñaico" de Almería delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Potaje "del puñaico" de Almería is 4 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Potaje "del puñaico" de Almería estimated approx 2 horas.

To get started with this particular recipe, we must prepare a few components. You can cook Potaje "del puñaico" de Almería using 16 ingredients and 7 steps. Here is how you can achieve that.

Esta receta es originaria de la zona sudeste de España y un ejemplo de aprovechamiento de los recursos de la zona. Alguien una vez se puso a cocinar y se dio cuenta que tenía solo un "puñaico" de varias legumbres y verduras. El guiso puede hacerse como voy a indicar, totalmente vegano, o añadirle alguna carne.

Ingredients and spices that need to be Make ready to make Potaje "del puñaico" de Almería:

1. 500 gr legumbres (alubias blancas, pintas y garbanzos)
2. 1 trozo calabaza (100 gr)
3. 8 judías verdes
4. 1 patata mediana
5. 1 zanahoria
6. 3 dientes ajo sin pelar
7. 1 tomate seco (orejón)
8. 75 ml. aceite de oliva
9. sal
10. 1 hoja laurel
11. 1 litro agua
12. Para el sofrito
13. 1 cebolla
14. 1 tomate grande o 2 pequeños
15. 1 cucharada harina
16. 1 cucharadita pimentón

Steps to make to make Potaje "del puñaico" de Almería

1. La noche anterior se ponen a remojo separadas por un lado las alubias y por otro los garbanzos.
2. En una olla, se ponen a cocer las alubias con las judías verdes, la patata, la zanahoria y la calabaza, todas ellas en trocitos. Además los dientes de ajo -sin pelar- el tomate seco, la hoja de laurel y la mitad del aceite. Todo en frío.
3. Hay variaciones del guiso con costilla de cerdo, huesos de jamón, blancos saladosq o de espinazo, etc que se echarían en este momento (yo no lo hago)
4. Cuando hierve el guiso, se le añaden los garbanzos. Es importarte que se echen con el agua hirviendo y no en frío, para que no se queden duros al final.
   Se dejan cocer a fuego lento, hasta que las legumbres estén tiernas: Aproximadamente 90 minutos (depende de la dureza del agua).
5. Cuando pase este tiempo, se hace un sofrito en el resto del aceite con la cebolla (yo la trituro en la picadora), Cuando la cebolla esté pochada, se añade el tomate también triturado. Se deja 5 minutos hasta que el tomate esté algo concentrado y entonces se añade una cucharadita de harina. Se cocina un par de minutos y se saca del fuego añadiendo el pimentón.
6. Ya tenemos el contenido de la olla tierno. Añadimos el sofrito. Dejamos 10 minutos más cocinándose todo. Añadimos sal al gusto, y ya tenemos un estupendo potaje listo para servir.
7. Hay quien con las legumbres le pone lentejas o incluso trigo. Yo creo que no aportan. Sí que utilizo varios tipos de alubias: negras, carilla, verdinas.....

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So that's going to wrap this up with this exceptional food Simple Way to Make Homemade Potaje "del puñaico" de Almería. Thank you very much for reading. I'm sure you will make this at home. There's gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!