Ensalada de alubias con butifarra catalana

Hey everyone, it's Louise, welcome to our recipe page. Today, I'm gonna show you how to prepare a special dish, Ensalada de alubias con butifarra catalana. It is one of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This will be really delicious.

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As for the number of servings that can be served to make Ensalada de alubias con butifarra catalana is 2 personas. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Ensalada de alubias con butifarra catalana estimated approx 30 min aprox.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook Ensalada de alubias con butifarra catalana using 12 ingredients and 7 steps. Here is how you cook it.

Hay que seguir comiendo legumbres y ahora toca hacerlas en ensalada.
Me ha llevado un poco más de tiempo porque he cocido las alubias en casa pero, si se usan de tarro, el plato es rapidísimo de hacer.
#mineveraporcolores

Ingredients and spices that need to be Prepare to make Ensalada de alubias con butifarra catalana:

1. 2 puñados pequeños de alubias blancas
2. 2 butifarras catalanas
3. 1 trozo pimiento verde
4. 1 trozo cebolla
5. 1 trozo calabacín
6. 1 poco lechuga iceberg
7. 1 tomate pequeño
8. Vinagre
9. Aove
10. Sal o ajo en polvo
11. 2 hojas laurel
12. Agua

Steps to make to make Ensalada de alubias con butifarra catalana

1. Ponemos las alubias en remojo la noche anterior.
   Al día siguiente las metemos en la olla rápida junto con las butifarras y el laurel. Cubrimos con abundante agua y cerramos la olla. Contamos 20 minutos desde que empieza a salir el vapor.
2. Pasado el tiempo indicado, la enfriamos, dejando que salga todo el vapor. Las escurrimos. Ponemos en cada plato una cama de lechuga y las alubias.
3. Picamos el calabacín en cuadraditos muy pequeños y el pimiento en bastoncillos. Repartimos la mitad en cada plato.
4. Cortamos el tomate y la cebolla y los añadimos a los platos.
5. Quitamos la piel a lad butifarras, las cortamos en rodajas y ponemos una butifarra por persona en la ensalada.
6. Los tapamos con papel film y los metemos en el frigorífico entre 30 minutos y una hora (dependiendo del tiempo que tengáis).
7. A la hora de comer se aliña. Yo le he puesto aceite, vinagre y ajo en polvo.
   Un plato sanísimo y refrescante.

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