Andalusian vegetable pot

While this is best known in the Cádiz area, some version of it is served throughout Andalusia. It is usually made with chard in the winter and green beans in the summer. Just about any other vegetable on hand can be thrown in as well. Unlike the cocidos, no soup is separated out of the berza. Leftover meat and fat, called pringá, is chopped and served in a bread roll, a favorite tapa in Seville.

Servings: 6

Ingredients:

7 oz garbanzo beans (chickpeas), soaked overnight

4 oz salt pork, Jamón Serrano or bacon

8 oz pork

2 quarts water

7 oz white beans or black-eyed peas, soaked overnight

1 lb chard or green beans, chopped

6 oz chorizo

6 oz morcilla (blood sausage)

2 cloves

8 peppercorns

3 garlic cloves

2 tsp salt

2 tsp sweet pimentón

1 lb potatoes, peeled and cut into large chunks about 1 1/2 inches across

1/2 lb pumpkin, peeled and cut into large chunks

Preparation:

If using both the chickpeas and beans, drain and put the chickpeas to cook first with the salt pork, fresh pork, and water. Bring to a boil, skim, then simmer for 30 minutes. Then add the drained beans. Let all simmer for about 1 hour, then add the chard or green beans, and the chorizo and morcilla. In a mortar, crush the cloves and peppercorns with the garlic, salt, and paprika and add to the pan. When the meat and chickpeas are nearly tender, add the potatoes and pumpkin. Cook for another 30 minutes. Cut the pork and sausages into small pieces and serve in soup bowls.

From Traditional Spanish Cooking by Janet Mendel