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See bottom of page for user contributed notes.
Red Bean Soup with Blood Sausage
From La Cocina Vasca by Ana Maria Calera, posted on the net by Donald Martinich
500g red beans previously soaked
4 morcillas-If you can't find the Spanish type the Italian biroldo or
Portugese mourcilha (sp?) can be substituted.
sweet red paprika to taste
2 cloves of garlic, smashed and fried in some oil with the paprika
1/2 onion
1 carrot
1 dry ham bone-prosciutto bone would be closest
diced potatoe- can be previously cooked
Cook the beans in the water with the carrot, onion and hambone. When half done add the morcillas, garlic with oil and salt to taste. When beans are done add diced potatoes and cook until they are done.
The quantities of water and potatoe are not mentioned.
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