How to Cook Pata Con Setas
This dish called pata con setas is a pork hock stew with kidney beans, chorizo de bilbao and potatoes.
Servings: 6 servings
- 1 whole pork hocks pork pata cut into serving pieces
- 1/2 kilo dried white kidney beans soaked overnight
- 6 cups water
- 2 Tbsp. olive oil
- 1 Tbsp. garlic crushed
- 1 pc onion chopped
- 3 pcs tomatoes sliced
- 1 pc Chorizo de Bilbao sliced thinly
- 4 pcs potatoes pared and quartered
- 1 1/2 Tbsp. rock salt
- 1 tsp. ground black pepper
- 1/4 cup tomato paste
How to cook Pata Con Setas:
Drain the soaked beans and soak again for an hour. Wash the chopped pork hocks and drain.
Place beans and pork pata in a big casserole and add water.
Cover and boil for an hour or until the pork hocks is tender. Set aside.
In a separate heavy saucepan, heat olive oil and saute garlic, onions and tomatoes until soft.
Add the pata (including the broth), Chorizo de Bilbao slices, tomato paste and potatoes.
Bring to a boil until the pata and potatoes are tender. Season with salt and pepper. Serve hot.