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Berza Gitana (Gypsy Meat and Vegetable Stew)

Source: Saveur Magazine
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  4 to 8 servings
1/2 pound dried chickpeas, soaked overnight and drained
1/2 pound dried cannellini beans, soaked overnight and drained
4 stalks celery, sliced into medium pieces
3 tablespoons extra virgin olive oil
1 small yellow onion, peeled and chopped
5 cloves garlic, peeled and chopped
1 teaspoon sweet paprika
1/2 pound pork shoulder, cut into large cubes
1/2 pound Spanish style chorizo, thickly sliced
6 ounces pancetta, cubed
6 ounces Spanish style blood sausage, sliced into thick rounds (Blood sausage is made of pig's blood suet, bread crumbs and oatmeal.)
1 pig's tail, cut into 1 in. rounds
1 whole dried red bell pepper
Berza Gitana (Gypsy Meat and Vegetable Stew) Recipe at
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.

Meanwhile, put cannellini beans in a medium pot. Add celery and cover with cold water by 2 1/2. Bring to a boil over high heat, reduce heat to low, and simmer, skimming off any foam, until beans are tender, 30 to 45 minutes. Drain and set aside, reserving cooking water.

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.

Add chickpeas, cannellini 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 to 30 minutes. Adjust seasonings and discard pepper stem before serving.

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Recipe reprinted by permission of World Publication, LLC. All rights reserved.
Date Added: 01/01/2008
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