Beans Stewed with Entrecote

Ingredients:

2 kg of fresh or frozen beans

1200g of spare ribs cut into pieces

1 meat sausage cut into slices

1 Moorish chorizo ​​cut into slices

1 boiled black pudding or rice

2 teaspoons of chili dough

1 tablespoon of lard

3 tablespoons of oil

2 chopped onions

6 chopped garlic cloves

2 halved bay leaves

5 tablespoons of tomato pulp

200 ml of white wine

Salt q.s.

Pepper q.s.

1 good chopped fresh coriander sauce

Preparation:

1. In a bowl, season the spare ribs with the chili dough, salt and pepper.

Wrap the meat in the seasonings very well.

2. Chop the farinheira with a toothpick on both sides.

3. In a large pot or a frying pan, heat the lard, oil, onion, minced garlic and bay leaves.

Stir and let it cook.

When the onion starts to turn blond, add the beef sausage and the Moorish sausage.

Stir and heat until it starts to fry.

4. When the sausages are hot, add the spare ribs.

Stir and fry well evenly.

When the meat is blond and the spare rib fat has melted, transfer everything to a pan.

5. Return to the fire.

Add tomato pulp and white wine.

Stir and bring to a boil.

As soon as it starts to boil, add the broad beans.

Stir, cover and let it heat up well.

When hot, add boiling water to cover the broad beans.

Add the black pudding.

Cover and cook over a high heat for 15 minutes.

6. After 15 minutes, rectify the salt seasoning.

Add the farinheira.

Place the lid on top without covering completely and cook over medium heat for 15 minutes.

Be careful that the flour mill does not burst.

7. After 15 minutes, remove the farinheira and the black pudding.

To the broad beans, add the coriander and mix very well.

Cover and cook over medium heat for approximately 20 minutes, until the broad beans are cooked through.

If necessary, add more water so that the beans do not dry out.

8. After the beans are cooked, serve them with the sausages cut into slices.

If you like, sprinkle with a little more chopped coriander.