Judías pintas con oreja

Hey everyone, hope you're having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, Judías pintas con oreja. One of my favorites. This time, I'm gonna make it a little bit unique. This will be really delicious.

Judías pintas con oreja is one of the most popular of recent trending meals on earth. It's easy, it's fast, it tastes delicious. It is enjoyed by millions daily. Judías pintas con oreja is something which I've loved my entire life. They're fine and they look fantastic.

Many things affect the quality of taste from Judías pintas con oreja, 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 Judías pintas con oreja 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 Judías pintas con oreja is 6 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 Judías pintas con oreja estimated approx 120 + remojo.

To get started with this particular recipe, we must first prepare a few ingredients. You can have Judías pintas con oreja using 11 ingredients and 9 steps. Here is how you cook that.

Un plato de cuchara delicioso con mucho cartílago

Ingredients and spices that need to be Take to make Judías pintas con oreja:

1. 200 gr judías pintas
2. 1 oreja de cerdo
3. 1 chorizo
4. 1 pimiento
5. 1/2 cebolla
6. 1/2 calabacín
7. 2 ajos
8. 2 litros agua
9. 1 puñado arroz
10. 1 cuarto calabaza
11. Albahaca, pimentón, aceite y sal

Steps to make to make Judías pintas con oreja

1. Poner en remojo las judías la noche anterior
2. Cortar en daditos pequeños la cebolla, el pimiento, el calabacín, el chorizo y el ajo.
3. En una olla onda con aceite sofreír las verduras con el chorizo unos 5 minutos con sal y tapado
4. Cortar la oreja con un cuchillo bien afiliado y dejar macerando con sal y pimentón.
5. Añadir los dos litros de agua a la olla, calentar y añadir las judías remojadas. Hervir 30 minutos tapado y a fuego lento
6. Añadir la oreja y hervir otra media hora. Rectificar de sal cuando hierva y añadir al caldo también albahaca o laurel.
7. Yo dejo la olla reposando toda la mañana hasta darle el último toque pero se puede hacer todo seguido
8. Pelar la calabaza y cortar en dados grandes de un dedo de grosor.
9. Añadir junto al arroz y hervir tapado a fuego lento durante otros 15 minutos

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