Bladder Infection Waxing

mongetes the Perol Ganxet with sausage of rice

Les "mongetes of Ganxet" are a variety of beans produced in Catalonia Title PDO Protected Origin. This variety is very soft and creamy with the peculiarity that almost do not notice the skin and that makes it recognized as one of the best beans. I have prepared with a sausage in pan. I hope you like it.


Ingredients for 4 people: 500 gr

. baked beans ganxet
1 / 2 of pan sausage 1 medium onion, sweet

1 roasted red pepper 2 cloves garlic


1 bay leaf Salt and black pepper Maldon salt

50 ml. olive oil


To cook beans:

1 leek 1 carrot 2 bay leaf
1 ham bone


Bottled water 2 tablespoons salt and olive oil.

start by cooking the beans, put them to soak it with bottled water yesterday, estimating four times its volume of water. The next day, drain them and threw in a pot with cold water, bay leaf, a carrot, a leek and ham bone. Salted at the discretion because the bone and we added salt. We left simmering, this is so that the skin separates from the bean. It is important that cooking is not interrupted at any time. When tender is the time to remove from the heat, drain and set aside.


Now that we have the main ingredient we will prepare the dish, start by peeling and cut into small pieces the onion and garlic, roasted bell pepper cut in strips, reserving some for garnish and chop the rest very small. Remove skin and cut the sausage into small pieces.

In an earthenware pot or cast iron put the oil hot before we take the onion with the bay leaf to go by very low heat, begin to be clear when we take the garlic and sausage , stirring continuously go, the sausage will go undone and getting all the juice. Add the roasted peppers and a little salt.


Then we take the beans and let him spinning, carefully so that we are not rid the beans, until all the ingredients and flavors well blended.


To assemble the dish, we take a round cake pan and fill it with beans, put up a few strips of roasted peppers we had booked, sprinkle with a little freshly ground black pepper and a few flakes of Maldon salt on top. We finished decorating with slices of very thin sausage from pan if desired.

Notes:-The

of pan sausage is delicious and very mellow, is made with beef and pork back, white bacon ... and some pepper. It is a cooked sausage and so can be eaten as is.
-Cooking time varies substantially depending on the kind of beans are harvested and not this year or earlier. Those of "ganxet" time is approximately 1 hour.
"If you want to" advance "and to make this dish in about 20 minutes, it's about to buy the beans already cooked, if so I recommend buying at stalls selling cooked vegetables markets, as do each day and more natural.
"There are many varieties of beans, depending on the area of \u200b\u200bSpain that is alive, the recipe can be attached as long as we respect the cooking time of each variety.

Very good profit.