Traditional Madrid stew recipe, the legume dish with which you always triumph in any house

The Madrid stew recipe is one of the recipes with legumes that always like a lot when done in any house. A traditional dish that we can make over low heat in a large casserole or kettle (in which case it will take about two and a half hours over low heat), or use the express pot (with which we will have the Madrid stew ready in about 20 minutes, approximately ). We can also cook in Thermomix.

The night before preparing the stew, we soak some good Castilian chickpeas. Also as a trick we will put a handful of coarse salt so that the next day they do not get stuck in cooking. We will start by putting the meat, the tip of ham and the indicated bones to cook, starting with cold water. The key is that, from start to finish, we remove the foam that forms with a slotted spoon. We will also add water as it evaporates so that our stew does not stay dry.

the fire of the stew we will keep it continuously at half power. When the water begins to boil, add the chickpeas, previously drained and washed. Once the water boils again, it will take between two and three hours to be tender when cooked over low heat or about 20 minutes if cooked in a pressure cooker. The experts of Direct to the palate recommend putting the chickpeas in a mesh so that they can be easily removed at the end of cooking and thus being able to serve the stew in the three traditional turns (first the soup with the noodles, second the chickpeas and vegetables and, finally, the meats and cold cuts ).

In a separate pot, we cook the cabbage and in another saucepan we cook the chorizos and the black pudding so that they do not fill the broth with fat. When the stew is practically done, add the peeled potatoes and carrots into the Madrid stew pot.

At the end of the process, we remove the meats and serve them in a dish to which we add chorizos and black pudding. Sauté the cabbage and put it in a bowl with the chickpeas, potatoes and carrots. To make the soup, strain the broth and add the noodles when the broth starts to boilbeing necessary two or three minutes for the thin noodles type cabelín.

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