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Gypsy pot

by Amercook Spain

This refreshing but filling dish typical of the regions of Murcia, Valencian Community and Andalusia consisting of a stew of varied legumes and vegetables but with a twist. Pear and almond go hand in hand to turn this dish into a feast of flavors.

Diners 4

Ideal for cooking con Terracotta Casserole


  • 200 g of beans
  • 200 g chickpeas
  • 200 g green beans
  • 6 pears
  • 50g garlic
  • 200 g potatoes
  • 200 g of Totanera pumpkin
  • 50 g of almonds
  • 6 tablespoons olive oil
  • Sal Island 


    Preparation (1h 30 min)

    • Step 1 - Soak chickpeas and beans. Then, cook them along with green beans, squash, pears, and potatoes.
    • Step 2 - Make a sauce with garlic and almonds. To do this, take three tomatoes and an onion and add a tablespoon of ground paprika and a half tablespoon of food coloring. Shreds the almonds in a mortar with the garlic and Add all with minced peppermint.
    • Step 3 - Add the sofrito to the casserole, and let it cook. 

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