{"id":1569,"date":"2013-03-27T16:26:06","date_gmt":"2013-03-27T16:26:06","guid":{"rendered":"http:\/\/www.antonioabad.es\/?page_id=1569"},"modified":"2025-11-21T12:07:14","modified_gmt":"2025-11-21T12:07:14","slug":"alubias-rojas-de-tolosa","status":"publish","type":"page","link":"https:\/\/www.antonioabad.es\/?page_id=1569","title":{"rendered":"Alubias rojas de Tolosa"},"content":{"rendered":"<p><a href=\"http:\/\/www.antonioabad.es\/wp-content\/uploads\/2013\/03\/alubias-rojas-de-tolosa.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-medium wp-image-1568\" title=\"A\" src=\"http:\/\/www.antonioabad.es\/wp-content\/uploads\/2013\/03\/alubias-rojas-de-tolosa-300x166.jpg\" alt=\"\" width=\"300\" height=\"166\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: justify;\"><div class=\"ezcol ezcol-one-third\">\n<p>Para 4 personas:<\/p>\n<p>1\/2 Kg. de alubias rojas<br \/>\n200 gr. de\u00a0panceta fresca<br \/>\n150 gr. de chorizo<br \/>\n1 hueso de jam\u00f3n<br \/>\n4 cucharadas de aceite<br \/>\n2 dientes de ajo<br \/>\n1\/2 cebolla<br \/>\n1 cucharada sopera de piment\u00f3n dulce o picante<br \/>\n2 litros de agua<br \/>\nSal<br \/>\n<\/div> <div class=\"ezcol ezcol-two-third ezcol-last\">\n* Poner las alubias en remojo durante la noche anterior, en agua fr\u00eda y sin sal, en el caso de no ser muy tiernas.<\/p>\n<p style=\"text-align: justify;\">* Al d\u00eda siguiente pasar a un puchero de barro con agua fr\u00eda. Poner al fuego con el hueso de jam\u00f3n y cuando comience a hervir, a\u00f1adir la panceta, partida en trozos y frita formando torreznos, y el chorizo cortado en rodajas de unos 2 cm. de espesor y tambi\u00e9n rehogado en la sart\u00e9n.<\/p>\n<p style=\"text-align: justify;\">* En la grasa de fre\u00edr el tocino, incorporar la cebolla picada y los ajos y sofre\u00edr. En el \u00faltimo momento incorporar el pimenton y rehogar rapidamente para que no se queme.<\/p>\n<p style=\"text-align: justify;\">* Incorporar el sofrito a las alubias y cocer a fuego lento durante 2 \u00f3 3 horas. Si se ve que quedan secas, ir incorporando agua fr\u00eda en peque\u00f1as cantidades. Cuando las judias est\u00e9n tiernas incorporar la sal y dar un \u00faltimo hervor.<br \/>\n<\/div><div class=\"ezcol-divider\"><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; &nbsp; &nbsp; &nbsp;<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":602,"menu_order":0,"comment_status":"closed","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-1569","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.antonioabad.es\/index.php?rest_route=\/wp\/v2\/pages\/1569","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.antonioabad.es\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.antonioabad.es\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.antonioabad.es\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.antonioabad.es\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1569"}],"version-history":[{"count":13,"href":"https:\/\/www.antonioabad.es\/index.php?rest_route=\/wp\/v2\/pages\/1569\/revisions"}],"predecessor-version":[{"id":1571,"href":"https:\/\/www.antonioabad.es\/index.php?rest_route=\/wp\/v2\/pages\/1569\/revisions\/1571"}],"up":[{"embeddable":true,"href":"https:\/\/www.antonioabad.es\/index.php?rest_route=\/wp\/v2\/pages\/602"}],"wp:attachment":[{"href":"https:\/\/www.antonioabad.es\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1569"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}