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Ajopuchero, Spanish garlic bread soup

Ajopuchero, Spanish garlic bread soup

Main dishes

A dish from the southeastern region of Spain: beans, pork trotters, pumpkin, green beans, and Jerusalem artichokes, cooked together, bound with egg whites…

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Recipe from Ausias8000, Syum90, 19Tarrestnom65, adapted by Recette de cuisine · · updated on

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Ajopuchero is a traditional Spanish stew that combines the sweet flavors of butternut squash and garlic with the texture of beans. It’s perfect for cold evenings.

Ingredients and directions

  • Prep time25 min
  • Cook time40 min
  • Resting12 hr
  • Total13 hr 5 min
  • DifficultyMedium
  • Cooking methodpressure cooker
  • Gluten-free
  • Low lactose

Ingredients

4 people
  • $0.67
  • $1.39
  • $1.37
  • $0.40
  • $0.03

Directions

  1. The day before, soak the beans.
  2. In a pressure cooker, place the pork shank, butternut squash, green beans, drained beans, and chopped apples (core them and then break them into pieces). Cover with water and cook for 20-30 minutes (longer if using a traditional pot).
  3. Whisk the egg white, add it to the mixture, let it rest, then remove and set aside a portion of the broth. Season with salt and pepper.
  4. In a large bowl or mortar, combine the aioli with the reserved broth, stirring until it thickens slightly.
  5. Add the remaining ingredients, mix well, and serve very hot. ≈ 4 min

Equipment

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Before you start

Ingredients

  • 200 g of dried white beans (or 400g of pre-soaked beans)
  • One pound of pork
  • 1 piece of pumpkin (300g)
  • 200 g of green beans
  • 4 garden apples
  • 1 egg white
  • 4 tablespoons of aioli (garlic mayonnaise)
  • salt and pepper

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