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When winter falls on the province of Málaga, berza malagueña becomes one of the season’s most popular dishes. Nobody will still be hungry after a bowl of this stew, and it shows that Málaga’s cuisine can also be very hearty.
Why not give this recipe a go?
500g beef (shin)
Half a chicken
1 pig’s trotter or 1 pig’s tail
200g green beans
50g broad beans
Morcilla (Spanish black pudding)
Leave the chickpeas to soak overnight in lukewarm water with a pinch of salt.
In a large pan (this dish has a lot of ingredients) add all the ingredients except the morcilla and add water to cover.
Put the pan over a high heat until it comes to the boil. Meanwhile, skim off the fat that appears on top with a slotted spoon.
Boil for 45 minutes, until the chickpeas and vegetables are tender. If using a pressure cooker, reduce the cooking time to around 20 minutes.
Add the morcilla for the final five minutes.
A final piece of advice is to serve the dish very hot.