Potaje de judías verdes y calabaza

Hello everybody, hope you're having an amazing day today. Today, I will show you a way to prepare a distinctive dish, Potaje de judías verdes y calabaza. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

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As for the number of servings that can be served to make Potaje de judías verdes y calabaza is 4 personas. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Potaje de judías verdes y calabaza estimated approx 1 hora y media.

To begin with this particular recipe, we must first prepare a few components. You can have Potaje de judías verdes y calabaza using 13 ingredients and 11 steps. Here is how you cook it.

Ahora con la llegada del frío los platos de cuchara vienen ideales para entrar en calor

Ingredients and spices that need to be Take to make Potaje de judías verdes y calabaza:

1. Garbanzos a remojo de la noche anterior
2. 1 hueso jamón
3. 1 cebolla
4. 1 pimiento verde
5. 1 diente ajo
6. 1/4 pimiento rojo
7. 1 tomate
8. 1/2 puerro
9. 1 hoja laurel
10. 1 cucharada pimentón
11. 100 gramos judías verdes
12. 100 gramos calabaza
13. 1 patata (opcional)

Instructions to make to make Potaje de judías verdes y calabaza

1. En primer lugar enjuagamos los garbanzos puestos a remojo de la noche anterior en agua con sal.
2. En una olla con agua hirviendo ponemos a cocer los garbanzos y el hueso de jamón durante 30-40 min. Vamos quitando la espuma a la vez que vaya apareciendo.
3. Mientras, hacemos un refrito con la cebolla, el puerro, el diente de ajo, el pimiento verde y rojo y la hoja de laurel.
4. Una vez estén las verduras pochadas añadimos el tomate cortado a cuadraditos.
5. Cuando el tomate se haya deshecho, añadimos una cucharada de pimentón dulce y cocinamos por 30 segundos a fuego muy bajito
6. A continuación retiramos la hoja de laurel y pasamos el refrito por la batidora.
7. Incorporamos el refrito triturado a la olla donde están cociendo los garbanzos.
8. Añadimos también las judías verdes y la calabaza troceadas.
9. Opcionalmente podemos incorporar una patata triscada.
10. Dejamos todo que se cocine a fuego lento durante media hora y cuando los garbanzos y la patata este tierno apartamos del fuego.
11. Yo no he añadido nada de sal puesto que el hueso ya era salado y tiendo a utilizar la sal justa en la cocina. Añadir sal al gusto si se considera necesario.

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