Lentejas con costillón, chorizo, butifarra negra y patata

Hello everybody, it's Louise, welcome to my recipe site. Today, we're going to make a special dish, Lentejas con costillón, chorizo, butifarra negra y patata. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Lentejas con costillón, chorizo, butifarra negra y patata, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Lentejas con costillón, chorizo, butifarra negra y patata delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Lentejas con costillón, chorizo, butifarra negra y patata is 2-3 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Lentejas con costillón, chorizo, butifarra negra y patata estimated approx 40 minutos.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have Lentejas con costillón, chorizo, butifarra negra y patata using 11 ingredients and 9 steps. Here is how you cook it.

Bueno. Ya sabéis lo que dicen de las lentejas... "O las comes o las dejas". Y éstas no las dejaron.

Ingredients and spices that need to be Get to make Lentejas con costillón, chorizo, butifarra negra y patata:

1. 500 grs lentejas pardinas
2. 2 patatas medianas
3. 8-10 trozos pequeños de costillón magro de cerdo
4. 2 chorizos frescos pequeños
5. 1 morcilla (o en mi caso un trozo de butifarra negra delgada)
6. 1 hueso garrón de jamón serrano
7. 1 zanahoria
8. 1 cebolla dulce pequeña
9. 1 cucharadita pimentón dulce
10. 4 cucharadas tomate tamizado
11. Agua

Steps to make to make Lentejas con costillón, chorizo, butifarra negra y patata

1. En una cazuela honda ponemos a freír el costillón junto con los chorizos y el hueso de jamón. Cuando este dorado a nuestro gusto, retiramos y reservamos.
2. En el mismo aceite ponemos a sofreír la zanahoria cortada en trozos grandes junto a la cebolla que habremos rallado. Dejamos sofreír un par de minutos y le añadimos nuevamente el hueso de jamón para que así acabe de soltar sus jugos.
3. Cuando la cebolla empiece a dorarse, agregamos el chorizo y el costillón reservados y vamos dándole vueltas para amalgamar sabores.
4. Una vez lo tengamos dorado a nuestro gusto, agregamos el tomate tamizado y dejamos cocer hasta que el tomate haya perdido todo el agua y adquiera un tono tostado.
5. Agregamos a la mezcla las lentejas junto con la cucharadita de pimentón dulce y rehogamos para que queden todos los ingredientes mezclados.
6. Vertemos el agua necesaria para cubrir las lentejas y dejamos cocer a fuego medio.
7. Cuando el agua empiece a hervir, le añadimos las patatas que habremos pelado y cortado en trozos grandes y dejamos que termine la cocción.
8. 8. Cuando las lentejas estén prácticamente tiernas, añadimos al guiso el trozo de butifarra y dejamos que termine la cocción.
9. ¡Buen provecho!

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