TIME: 5 mins + 35 mins in pressure cooker and 1’30 hours in normal sauce pan
1) The previous night to the cooking of this dish you will need to put the beans in a big bowl and cover with tub water. They will increase in size to double, so make sure you use a big enough bowl for them. They need about 10 hours resting time before cooking.
2) The next day, peel and chop the garlic cloves, chop the pepper in small pieces (half centimetre pieces) and shallow fry them all in the Pressure cooker or in the sauce pan (with the olive oil already warm in it) for 2-3 mins on medium heat.
3) Now put in the Beans, stir and add the paprika.
4) Dissolve the stock cube in a litre of boiling water and pour over the beans in the pan or cooker.
5) Heat up on medium heat, without the lid on yet, until they start boiling.
6) In a glass, mix the flour with tap water until completely dissolved, and pour over the beans, and stir.
7) Add in the pork fat and the chorizos, uncut and with skin on.
8) Cover the pan or pressure cooker and cook for the advised times at low heat.
9) Now, open carefully, specially if using pressure cooker, and put in the black pudding (with the skin on), and remove the pork fat. Put the lid back on.
10) Leave the casserole rest for 30-40 mins.
– At the time of serving, remove the chorizos and black pudding onto a plate, peel the black pudding and the chorizo (these last ones might not need to be peeled, it depends of the kind of chorizo used) and cut them in pieces, enough for each guest to have 1-2 pieces each of each ingredient . Serve the beans, add in the chorizo and black pudding pieces and enjoy!
– There is a huge difference in between English and Spanish black puddings. If you can, try to get the Spanish one with rice for this dish, it is much more moist, soft and light than any other black pudding.
– This dish can be….Tricky: it can cause flatulence once it has been digested, so bare that in mind!
– This dish freezes very well, so if you have got any left, do not doubt to freeze some for another time.