Berza de Acelga

Berza de Acelga


  • 400 grams garbanzos and/or white beans, soaked (separately) overnight
  • 100 grams salt pork or bacon
  • 200 grams pork or meaty pork bone
  • 2 l water
  • 1/2 kg chard and/or green beans
  • 1 chorizo
  • 1 morcilla
  • 2 cloves
  • 8 peppercorns
  • 3 cloves garlic
  • 2 ts salt
  • 2 ts paprika
  • 4 medium potatoes
  • 1/4 kg pumpkin


Yield: 6 servings. If using both the garbanzos and beans, put the garbanzos to cook first with the salt pork, piece of fresh pork and water. After 30 minutes, add the soaked beans. Let all simmer for about 1 1/2 hours, then add the chard or green beans, which have been cleaned and chopped, and the chorizo and morcilla. In the mortar crush cloves and peppercorns with the garlic, salt and paprika and add to the berza. When meat and garbanzos are nearly tender - about 2 hours total - add the potatoes and pumpkin, both peeled and cut in small chunks. Cook another 30 minutes. Cut the pork and sausages into small pieces (kitchen scissors work well for this) and serve into soup bowls.

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