Berzas malagueñas
You know it’s time for berzas malagueñas when it gets cold in Málaga. This stew includes pork and beef, along with vegetables such as potatoes, chickpeas and pumpkin.
Preparation recipe
Time
2 h
Category
Guisos
Ingredients
- 200 gr. of chickpeas
- 500 gr. of beef shank
- 1/2 chicken
- 1 bone
- 1 pig leg/tail
- 200 gr. of green beans
- 2 carrots
- 100 gr. of pumpkin
- 50 gr. of broad beans
- 50 gr. of chard
- Garlic
- Cumin
- Paprika
- Pepper
- Salt
- Bacon
- Blood sausage (morcilla)
Explanation
You know it’s time for berzas malagueñas when it gets cold in Málaga. This stew includes pork and beef, along with vegetables such as potatoes, chickpeas and pumpkin.
Step by step
1. Soak the chickpeas in salted water overnight.
2. Wash and cut the potatoes, carrots and green beans and put them into a pot with the rest of the ingredients, except for the blood sausage (morcilla). Cover them with water.
3. Leave over high heat until it begins to boil and, gradually, remove the fat layer from the surface with a slotted spoon.
4. Let the water boil for about 45 minutes so that the chickpeas and vegetables get tender.
5. Add the blood sausage (morcilla) and leave it to boil for five more minutes.
6. Check the salt.
7. Serve it very hot!
