INGREDIENTS:

• 500g broad beans from La Granja
• 1 black pudding
• 1 chorizo
• 1 chunk cured ham
• 1 chunk cured bacon
• 1 green bell pepper
• 1 red bell pepper
• 1 ñora pepper
• 1 bay leaf
• 1 tomato
• 1 onion
• 1 tsp paprika
• 1.5L + 600mL water
• salt (optional)

METHOD:

Put broad beans, chorizo, ham, clean peppers cut into four large slices, bay leaf and ñora pepper into pot. Add 1.5L water. Cook over medium heat (100 degrees Celsius). Add 200mL cold water so as to lower the temperature. When it comes to the boil again, add another 200mL cold water. Repeat this step one last time. Let the temperature in the pot reach 100 degrees max again.
Sauté chopped tomato and onion in a frying pan. Add paprika, cook for a few minutes. Mix in a blender. Add green and red bell peppers from the pot. Blend and add to the pot. Let cook at about 90 degrees Celsius for 90 minutes. Add black pudding when there are still 30 minutes left.
Add pinch of salt only if needed. Cover with a lid and leave to rest for about 30 minutes. Then serve.