Directions
Step 1
Make the stew: Carry a big pot of water to a boil, then add the collard greens and cook dinner till simply tender, 2–3 minutes. Drain and put aside.
Step 2
Return the empty pot to the range and add the pancetta, ribs, fabes, and sufficient chilly water to cowl by 2 inches. Carry to a boil, then flip the warmth to medium-low and simmer, including water as essential to cowl, till the beans are practically tender, 1–2 hours.
Step 3
To the pot, add the morcillas and chorizos and proceed cooking till the sausages are cooked by way of, about half-hour. Utilizing tongs, switch the sausages to a reducing board. When cool sufficient to deal with, slice into 1-inch-thick rounds and put aside.
Step 4
In the meantime, make the dumplings: In a big bowl, stir collectively the pork stomach fats, salt, pimentón, egg, and onion. Utilizing your palms, combine in ¼ cup of the cornmeal at a time till a agency, sticky dough kinds. Divide the dough into 2-tablespoon parts. Form every portion right into a 2-inch-long rectangular dumpling, conserving the parts and the dumplings coated with a moist kitchen towel as you’re employed.
Step 5
To a big skillet over medium-high warmth, add ¼ inch of oil. When it’s scorching and shimmering, working in batches, fry the dumplings, turning often, till golden brown throughout, 3–5 minutes. Utilizing a slotted spoon, switch to a paper -towel-lined plate and put aside.
Step 6
Rigorously pour off a lot of the oil, leaving about ¼ cup within the skillet. Add the garlic and cook dinner, stirring constantly, till aromatic, about 30 seconds. Stir within the pimentón, cook dinner for 10–15 seconds, then pour the seasoned oil into the pot with the pork and beans. Add the boiled greens, potatoes, and saffron, and extra water as wanted to cowl the substances. Flip the warmth to medium-low and simmer till the potatoes are tender when poked with a fork, about half-hour. Add the dumplings and the sliced sausages and proceed cooking till the dumplings are cooked by way of, about 10 minutes extra. Ladle into bowls and serve scorching with crusty bread.
-
Make the stew: Carry a big pot of water to a boil, then add the collard greens and cook dinner till simply tender, 2–3 minutes. Drain and put aside.
-
Return the empty pot to the range and add the pancetta, ribs, fabes, and sufficient chilly water to cowl by 2 inches. Carry to a boil, then flip the warmth to medium-low and simmer, including water as essential to cowl, till the beans are practically tender, 1–2 hours.
-
To the pot, add the morcillas and chorizos and proceed cooking till the sausages are cooked by way of, about half-hour. Utilizing tongs, switch the sausages to a reducing board. When cool sufficient to deal with, slice into 1-inch-thick rounds and put aside.
-
In the meantime, make the dumplings: In a big bowl, stir collectively the pork stomach fats, salt, pimentón, egg, and onion. Utilizing your palms, combine in ¼ cup of the cornmeal at a time till a agency, sticky dough kinds. Divide the dough into 2-tablespoon parts. Form every portion right into a 2-inch-long rectangular dumpling, conserving the parts and the dumplings coated with a moist kitchen towel as you’re employed.
-
To a big skillet over medium-high warmth, add ¼ inch of oil. When it’s scorching and shimmering, working in batches, fry the dumplings, turning often, till golden brown throughout, 3–5 minutes. Utilizing a slotted spoon, switch to a paper -towel-lined plate and put aside.
-
Rigorously pour off a lot of the oil, leaving about ¼ cup within the skillet. Add the garlic and cook dinner, stirring constantly, till aromatic, about 30 seconds. Stir within the pimentón, cook dinner for 10–15 seconds, then pour the seasoned oil into the pot with the pork and beans. Add the boiled greens, potatoes, and saffron, and extra water as wanted to cowl the substances. Flip the warmth to medium-low and simmer till the potatoes are tender when poked with a fork, about half-hour. Add the dumplings and the sliced sausages and proceed cooking till the dumplings are cooked by way of, about 10 minutes extra. Ladle into bowls and serve scorching with crusty bread.
