Murcian cast iron pan

Ingredients

• 1 can of cooked green beans or chickpeas (500g)
• 1 cut of pork, in pieces
• 500 g of pork loin
• One fresh slice of bacon
• 6 black cabbage sausages
• 4 stalks of celery
• 1 shuttle
• salt
• food coloring
• 500 g of ground apples
• 150 g of rice

In a pot with cold water, cook the pork neck, pork chops, bacon, and celery with the pasta. Season to taste.

Let it cook over low heat until the meat is tender.

Next, add the peeled and chopped apples, cooked green beans or chickpeas, rice, and food coloring. Cook until the apples and rice are tender.

Once the beans are almost cooked, add the black sausage to the pot. It’s important not to add them earlier, as they would break down and the contents would spread throughout the dish.

If necessary, adjust the seasoning. Continue cooking until the mixture is smooth.