Judías blancas con col y morcilla receta de Karlos Arguiñano

Judías blancas con col y morcilla receta de Karlos Arguiñano

Hey everyone, it's Brad, welcome to our recipe page. Today, I'm gonna show you how to make a distinctive dish, Judías blancas con col y morcilla receta de Karlos Arguiñano. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Judías blancas con col y morcilla receta de Karlos Arguiñano is one of the most favored of recent trending meals in the world. It is easy, it is fast, it tastes delicious. It is enjoyed by millions every day. Judías blancas con col y morcilla receta de Karlos Arguiñano is something that I have loved my whole life. They are nice and they look wonderful.

Many things affect the quality of taste from Judías blancas con col y morcilla receta de Karlos Arguiñano, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Judías blancas con col y morcilla receta de Karlos Arguiñano delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have Judías blancas con col y morcilla receta de Karlos Arguiñano using 6 ingredients and 4 steps. Here is how you can achieve it.

Ingredients and spices that need to be Make ready to make Judías blancas con col y morcilla receta de Karlos Arguiñano:

  1. 300 grde judías blancas
  2. 1/2 col
  3. 1 patata
  4. 1 trozo calabaza
  5. Aceite, sal, una cucharadita de pimentón agridulce
  6. Morcilla de arroz

Steps to make to make Judías blancas con col y morcilla receta de Karlos Arguiñano

  1. Se ponen las judías en agua fría la noche antes por la mañana se tira ese agua, se ponen en la olla rápida 6 minutos dos hojas de laurel un poco de sal
  2. Terminado ese tiempo abrimos la olla añadimos la col en juliana la patata en trozos pequeños y la calabaza sazonamos al gusto tapado 7 minutos más en
  3. En una sartén ponemos un poco de aceite y la morcilla de arroz se hace a rodajas le quita la piel se sofríe se pone en un papel absorbente se le añaden una vez emplatadas las judías
  4. Yo una vez terminado y le puse un chorrito de aceite crudo porque no lleva ninguna grasa la morcilla en está receta era de Burgos yo no la encontré puse morcilla de arroz de otra clase

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