Verdinas with chorizo and vegetables

If you are those who always eat lentils and chickpeas, I encourage you to try to make some verdinas with chorizo and vegetables.

The verdina, is a more expensive legume, but it is incredibly delicate, with a very thin skin and super tender. It is very typical of Asturias.

INGREDIENTS

• 600 gr of green vegetables
• 1/2 leek
• 1/2 zucchini
• 2 cloves garlic
• 1/2 green bell pepper
• 1 spring onion
• 2 carrots
• 2 bay leaves
• 4 smoked sausages
• 1 ham bone
• 1/2 teaspoon sweet paprika
• 1/2 teaspoon saffron
• Salt
• Aove

.

STEP BY STEP RECIPE

1. Finely chop 2 cloves of garlic, a spring onion, half a leek, half a green bell pepper, half a peeled zucchini and 2 sliced carrots.
2. In a casserole, in my cocotte, I pour a good splash of olive oil, and fry all the vegetables with half a teaspoon of salt for 10 minutes.
3. I incorporate 4 sliced smoked sausages and stir and then half a teaspoon of sweet paprika and saffron threads and a couple of bay leaves.
4. I add 600 gr of greens and stir fry for another 2 minutes.
5. I cover with water, about a couple of centimeters above the greens and a teaspoon of salt and turn up the heat to bring it to a boil. Then I lower the heat to medium-low and let it cook for a couple of hours.
6. After an hour and a half I take out a ladle of green vegetables with broth and mash them and put them back in the pot. This will help the broth to thicken slightly. If during cooking I see that it runs out of liquid, add more water.
7. Taste and adjust salt if necessary.

Don't these verdinas with chorizo and vegetables look great?

I remind you that on my instagram @cocinayviajes you can find more recipes and video recipes, succulent raffles and my gastronomic recommendations for you to discover new destinations, restaurants and wonderful products.

With all my love,

Mireia Alum