Pote Gallego

تحضير المكوّنات

المكوّنات

طريقة التحضير

خطوة بخطوة

1. 1

   Drain the soaked white beans and rinse them thoroughly under cold water.

   حوالي 2 د

2. 2

   In a large pot or Dutch oven, combine the drained beans, smoked ham hock, and water. Bring to a boil.

   حوالي 10 د

3. 3

   Reduce the heat to low, cover, and simmer for 60 minutes, or until the beans are tender.

   حوالي 1 س

   ملاحظة الطاهي: The simmering time might vary depending on the age and type of beans.

4. 4

   While the beans are simmering, heat the olive oil in a separate pan over medium heat.

   حوالي 2 د

5. 5

   Add the pancetta and cook until crispy, about 5-7 minutes. Remove the pancetta with a slotted spoon and set aside, reserving the rendered fat in the pan.

   حوالي 7 د

6. 6

   Add the chopped onion to the pan with the rendered fat and sauté until softened, about 5 minutes.

   حوالي 5 د

7. 7

   Stir in the minced garlic and cook for another minute until fragrant.

   حوالي 1 د

   ملاحظة الطاهي: Be careful not to burn the garlic.

8. 8

   Add the sliced chorizo to the pan and cook for 3-5 minutes, allowing it to release its flavorful oils.

   حوالي 5 د

9. 9

   Once the beans are tender, remove the ham hock from the pot. Let it cool slightly, then pull the meat from the bone and shred it. Discard the bone and skin.

   حوالي 5 د

10. 10

    Add the shredded ham hock meat, potatoes, collard greens, sautéed onion and garlic mixture, and cooked chorizo to the pot with the beans.

    حوالي 3 د

11. 11

    Season with salt and black pepper. Bring the stew back to a simmer and cook for another 20-30 minutes, or until the potatoes are tender and the greens are cooked through.

    حوالي 30 د

    ملاحظة الطاهي: Taste and adjust seasoning as needed.

12. 12

    Ladle the Pote Gallego into bowls and garnish with the crispy pancetta before serving.

    حوالي 1 د