Berza Jerezana (Jerez Chickpea and Cabbage Stew)
A hearty stew of chickpeas and beans with cabbage, squash and green beans, cooked with all its meats and a garlic and cumin picada. Pure Jerez flavor for cold days.
- Total
- 180 min
- Prep
- 30 min
- Servings
- 4
- Difficulty
- Medium
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Ingredients
Serves 4
- chickpea8.75 oz
- bean5.25 oz
- collard greens1 lb
- green bean5.25 oz
- winter squash7 oz
- potato2
- stew beef11 oz
- pork rib11 oz
- pork fat5.25 oz
- chorizo1
- blood sausage1
- garlic clove4
- sweet paprika1 tbsp
- cumin1 tsp
- olive oil3 tbsp
- salt1 tsp
Method
- 1
The night before, soak the chickpeas and beans separately in plenty of cold water.
- 2
In a large pot, put the stewing beef, pork rib and pork fat covered with about 3 liters of cold water. Bring to a boil and skim.
- 3
Add the drained beans and cook 20 minutes over low heat. Then add the drained chickpeas with the water already hot and cook 1 more hour.
- 4
Meanwhile, wash the cabbage and cut into strips, chop the green beans, peel and cut the squash and potato into large chunks.
- 5
Add the cabbage, green beans, chorizo and blood sausage to the pot and cook 40 minutes over low heat.
- 6
Make the picada: in a skillet brown the sliced garlic with the olive oil, remove from the heat, add the sweet paprika and cumin and crush everything in the mortar with a little stock from the stew.
- 7
Add the potato, squash and picada to the pot. Salt to taste and cook 25-30 more minutes, until the potato is tender and the broth slightly thick.
- 8
Rest 10 minutes. Serve the stew in a deep plate and the meats (meat, pork fat, chorizo and blood sausage) sliced on the side.
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