Soak the white beans overnight in water. Drain and cook in a large pan with all the ingredients except the cabbage, potatoes and black sausage for about two and a half hours. Half an hour before the cooking is complete, add the potatoes, peeled and cut in pieces. Finely slice the cabbage and cook in salted boiling water. Drain and set aside. Ten minutes before the beans are cooked, add the cabbage and the black sausage. Season with salt if necessary.
Preparation: Escuela Superior de Hostelería y Turismo de Madrid.
Energy (kcal): 885
Energy (kJ): 3,703
Proteins (g): 46.2
Fat (g): 50.6
Carbohydrates (g): 65.3
Iron (mg): 11
Fiber (mg): 27.8
Thiamine (mg): 0.7
Information provided by: The Spanish Nutrition Foundation (FEN)
This dish, which combines the produce of the Cantabrian market gardens with flavorful pork products, needs to be matched with an elegant, mature red, one with character and plenty of fruit, such as a modern-style Rioja, made from a coupage of Tempranillo and Graciano.
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