Madrid stew

Step 1

Preparation:
Soak the beans the night before, in warm water with salt. Put 2 liters of water in a large pot and add the meat and bones washed; bring the fire and when it boils, remove the foam from the surface.
Drain the beans, put them in a net and add to the broth. Cook over low heat 2 to 3 hours. Meanwhile, chop the beans, wash and boil in another pan, in a little broth cooked with black pudding and chorizo ; pre heat. (There who likes to cook all cooked).

Halfway through the cooking time (from 1 hour to hour and a half later) add the carrots and potatoes, peeled and washed everything, but whole. Finish cooking. If you add water to the pot should be hot, not to spoil the beans.
Once tender chickpeas, take 1 liter of broth and cook noodles in it (the amount depends on how thick like soup). Make a sauce with 2-3 garlic and add the drained beans and chopped, and sofreírlo about 5 minutes. Serve the soup and then the rest: the chickpeas with beans, potatoes, carrots, and lastly, meats, although the order does each.

Recipe developed with catering utensils and kitchen factory Supreminox
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