Rice with beans and turnips

Ingredients

• 200 g of dried white beans
• 2 onions
• One pound of pork
• 250 g of veal
• 200 g of smoked bacon
• salt
• 2 Valencian-style black sausages
• 2 Valencian-style white sausages
• 4 small turnips
• 250 g of round rice
• 1 packet of saffron
• pepper from Moulin

The day before, soak the beans; drain them the following day.

Peel and chop the onions.

Pour the 1 litre of boiling water into a large pot with the beans, onions, pork shank, beef, and bacon, and let it simmer for half an hour.

While you’re doing that, peel the turnips and chop them into small pieces.

Add the turnips and sausages, and let it simmer for another half hour.

Remove the meats and sausages, debone the pig’s foot, and keep everything warm.

Add the rice to the broth with the saffron, salt, and pepper, and simmer for 15 minutes.

Cut the meats into bite-sized pieces and return them to the nearly cooked rice to heat through.