ReceptnaptárAjopuchero (white bean puchero with pig's trotter and pumpkin)
Ajopuchero is a traditional winter one-pot dish from the Murcia area, in which beans, pumpkin, green beans and pig's trotters cook together. Its name refers to the garlic oil that brings the dish together at the end. The result is thick, spreadable and almost creamy, a good example of the thrifty, filling dishes of rural Spanish cooking.
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Method
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- The day before, put the dried beans in water to soak.
- In a pressure cooker, put together the pig's trotter, pumpkin, green beans, drained beans and the diced potatoes. Nick the potato pieces and break them apart by hand.
- After about 20-30 minutes of cooking, open the pressure cooker, add the egg white, let it set, take it out, and set the cooking liquid aside. Season with salt and pepper.
- In a large bowl or mortar, mix 4 tbsp of garlic oil with the reserved cooking liquid until you have a smooth, slightly thick mixture. Add the remaining ingredients, mix well and serve hot.
Source: Wikibooks – Artes culinarias – Artes culinarias/Recetas/Ajopuchero (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.
Tips
- Soak the beans the night before, so they soften evenly and more quickly and are easier to digest.
- Make a cut in the potatoes and then break them apart by hand, because the rough surface releases more starch, which thickens the dish.
- For the garlic oil, crush 2 cloves of garlic with salt, then slowly stir in olive oil, so it blends well with the cooking liquid.
Frequently asked questions
Can I freeze it?
Yes, it keeps for 3 months, though the texture of the potatoes suffers a little. Loosen it with a little water when reheating.
Can I make it vegetarian?
Yes, you can leave out the pig's trotters. To make up for the flavour, add smoked paprika and more garlic oil.
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