Potaje de berros – Canarian watercress stew

Ingredients for 4 portions

• 200 gDried white beans
• 500 gPork ribs, in pieces
• ≈ 2 lWater, cold
• 2 tbspOlive oil
• 1Yellow onion, finely chopped
• 3 clovesGarlic, finely chopped
• 1Italian green pepper, finely chopped
• 1Tomato, grated
• 1 tspCumin
• 1 tspPaprika
• 1 gSaffron
• 500 gPotato
• 1Sweet potato
• 300 gWatercress
• 2Corn cobs, in chunks
• to tasteSalt

On the side

• 80 gGofio (toasted maize flour)

Method

1. The night before, soak the beans in plenty of cold water.
2. Drain the beans and put them in a large pot with the ribs and the cold water. Bring to the boil and skim off the foam.
3. Cover and simmer gently for 1 hour.
4. Meanwhile, heat the oil in a frying pan and cook the onion, garlic and pepper for 8 minutes. Add the tomato and cook for 5 minutes more. Take the pan off the heat and stir in the cumin, paprika and saffron.
5. Peel the potatoes and sweet potato and cut them into chunks. Wash the watercress well, trim off the toughest stalks and chop it.
6. Add the sofrito, watercress and corn to the pot and cook for 15 minutes.
7. Add the potatoes and sweet potato, season with salt and cook for another 25 minutes, until tender and the stew has thickened.
8. Serve the stew piping hot, with gofio to sprinkle over.

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