Berza Gitana con su Pringá 
(Gypsy Meat and Vegetable Stew)

 

Serves 4-8

El Faro sometimes makes this stew with celery, though berza literally means “cabbage”.

˝ lb. Dried chickpeas, soaked overnight and drained

˝ lb. Dried cannelloni beans, soaked overnight and drained

4 stalks celery, sliced into medium pieces

3 tbsp. extra-virgin olive oil

1 small yellow onion, peeled and chopped

5 cloves garlic, peeled and chopped

1 tsp. Sweet paprika

˝ lb. Pork shoulder, cut into large cubes

˝ lb. Spanish-style chorizo, thickly sliced

6 oz. pancetta, cubed

6 oz. Spanish-style blood sausage, sliced into thick rounds

1 pig’s tail, cut into 1” rounds

1 whole dried red bell pepper

Salt

1. Put chickpeas in a medium pot, cover with cold water, and bring to a boil over high heat.  Reduce heat to low; simmer until tender, about 1 hour.  Drain and set aside.

2. Meanwhile, put cannelloni beans in a medium pot.  Add celery and cover with cold water by 2”.  Bring to a boil over high heat, reduce heat to low, and simmer, skimming off any foam, until beans are tender, 30-40 minutes.  Drain and set aside, reserving cooking water.

3. While beans cook, heat oil in a large heavy pot over medium heat.  Add onions and garlic and cook until soft, about 10 minutes.  Add paprika and cook, stirring constantly, for 1 minute.  Add pork, chorizo, pancetta, blood sausage, pig’s tail, dried red bell pepper, and 4 cups water.  Increase heat to high, bring to a boil, then reduce heat to medium-low.  Simmer until pork is almost tender, about 30 minutes.

4. Add chickpeas, cannelloni beans, celery, and 1 cup reserved cooking water.  Season to taste with salt, reduce heat to medium-low, and simmer until stew has thickened slightly, 20-30 minutes.  Adjust seasonings and discard pepper stem before serving.

 

 

Information source:   Saveur Magazine, September/October 1999.