For 4 people:
- 200 g of white beans, soaked the day before.
- 400 g of pork shank.
- 1 hand of pork.
- 100 g of unsalted bacon.
- 4 onion sausages.
- 1 white.
- 4 small turnips.
- 350 g of rice.
- Saffron and salt.
- Place the beans in a pot over the fire with about 3 liters of water, the pork, the hand, the bacon, the white and the turnips and cook over low heat adding the salt halfway through cooking.
- If it is done in a pressure cooker, it will take about 30 minutes, if it is in a traditional pot, calculate at least an hour and a half. Remove the meat from the broth. Let them cool a bit before cutting them into pieces so they don’t fall apart.
- When there is nothing left in the pot except the beans and turnips with the broth, add the saffron and rice and cook over medium heat for about 20 minutes.
- Halfway through cooking add the chopped meats and the whole onion black pudding to prevent them from falling apart.
- It is important to remember that this is a main dish, typical of winter and that it must be soupy, so it is advisable before adding the rice to observe how the soup is going and if necessary add a little hot water, before adding it.