{"id":2471,"date":"2015-04-26T08:39:25","date_gmt":"2015-04-26T06:39:25","guid":{"rendered":"http:\/\/ivandelpozo.com\/recetas\/?p=2471"},"modified":"2024-03-27T09:21:46","modified_gmt":"2024-03-27T09:21:46","slug":"judias-del-barco-de-avila-en-olla-rapida","status":"publish","type":"post","link":"https:\/\/ivandelpozo.com\/recetas\/judias-del-barco-de-avila-en-olla-rapida\/","title":{"rendered":"Jud\u00edas del Barco de \u00c1vila en olla r\u00e1pida"},"content":{"rendered":"<h5>Las jud\u00edas del Barco cuentan con el segundo Consejo de Denominaci\u00f3n Espec\u00edfica m\u00e1s antiguo de Espa\u00f1a. As\u00ed, se trata del primer producto leguminoso reconocido con la \u00abIndicaci\u00f3n Geogr\u00e1fica Protegida\u00bb (orden de 5 de enero de 1989), adelant\u00e1ndose a la fabada asturiana (orden de 6 de julio de 1990). Ambos productos est\u00e1n en la actualidad inscritos en el registro comunitario desde 1996. Las jud\u00edas se cultivan en las terrazas de los valles elegidos por el Consejo, protegidos de los vientos fr\u00edos. Se comercializan bajo dos categor\u00edas \u00abprimera\u00bb y \u00abextra\u00bb.<br \/>\nSon jud\u00edas secas separadas de la vaina, procedentes de plantas de la familia de las leguminosas, especie Phaseolus communis, de las variedades blanca redonda, blanca ri\u00f1\u00f3n, morada larga, morada redonda, arrocina, planchada y judi\u00f3n de Barco, enteras y destinadas a consumo humano. Existen formas tradicionales y propias de la localidad de preparar las diferentes variedades de jud\u00edas que se producen dentro de la zona protegida.<\/h5>\n<p>no-repeat;center top;;<\/p>\n<p>auto<\/p>\n<p>Ingredientes<\/p>\n<div class=\"blockquote\"><span class=\"mfn-blockquote-icon\"><i class=\"icon-quote\" aria-hidden=\"true\"><\/i><\/span><blockquote class=\"mfn-inline-editor\"><\/p>\n<h4><em><strong>Ingredientes 4 personas<\/strong><\/em><\/h4>\n<p>\u2022 500 gr de jud\u00edas<\/p>\n<p>\u2022 Compango \u201cchorizo, morcilla y panceta\u201d. O comprarlo por separado<\/p>\n<p>\u2022 2 hojas de laurel<\/p>\n<p>\u2022 1 cebolla<\/p>\n<p>\u2022 2 dientes de ajo<\/p>\n<p>\u2022 sal<br \/>\n<\/blockquote><\/div>\n\n<p>no-repeat;center top;;<\/p>\n<p>auto<\/p>\n<p>Preparaci\u00f3n<\/p>\n<div class=\"blockquote\"><span class=\"mfn-blockquote-icon\"><i class=\"icon-quote\" aria-hidden=\"true\"><\/i><\/span><blockquote class=\"mfn-inline-editor\"><\/p>\n<h4><em><strog>Preparaci\u00f3n:<\/strog><\/em><\/h4>\n<p>Como siempre que hacemos jud\u00edas las ponemos a remojo la noche anterior.<\/p>\n<p><\/blockquote><\/div>\n\n<p>no-repeat;center top;;<\/p>\n<p>auto<\/p>\n<p><img decoding=\"async\" src=\"http:\/\/ivandelpozo.com\/recetas\/wp-content\/uploads\/2015\/04\/judiones-1.jpg\" alt=\"judiones-1\"><\/p>\n<p>200<\/p>\n<p>http:\/\/ivandelpozo.com\/recetas\/wp-content\/uploads\/2015\/04\/judiones-1.jpg<\/p>\n<p>Jud\u00edas despues de 12 h en remojo<\/p>\n<p>Jud\u00edas despues de 12 h en remojo<\/p>\n<p><img decoding=\"async\" src=\"http:\/\/ivandelpozo.com\/recetas\/wp-content\/uploads\/2015\/04\/judiones-2.jpg\" alt=\"judiones-2\"><\/p>\n<p>200<\/p>\n<p>http:\/\/ivandelpozo.com\/recetas\/wp-content\/uploads\/2015\/04\/judiones-2.jpg<\/p>\n<p>Ponemos a hervir<\/p>\n<div class=\"blockquote\"><span class=\"mfn-blockquote-icon\"><i class=\"icon-quote\" aria-hidden=\"true\"><\/i><\/span><blockquote class=\"mfn-inline-editor\"><br \/>\nEmpezamos echando en la olla las jud\u00edas con las hojas de laurel, cubrimos al ras con agua y ponemos al fuego.<\/p>\n<p>Cuando empiece a hervir rompemos el hervor a\u00f1adiendo un vaso de agua fr\u00eda. Si quer\u00e9is que quede m\u00e1s caldoso a\u00f1adir un poco m\u00e1s de agua.<br \/>\n<\/blockquote><\/div>\n\n<p>no-repeat;center top;;<\/p>\n<p>auto<\/p>\n<div class=\"blockquote\"><span class=\"mfn-blockquote-icon\"><i class=\"icon-quote\" aria-hidden=\"true\"><\/i><\/span><blockquote class=\"mfn-inline-editor\"><br \/>\nEchamos el resto de ingredientes, la cebolla entera, los dientes de ajo y el compango. De esto \u00faltimo reservamos la morcilla para a\u00f1adirla m\u00e1s tarde pues suele abrirse durante la cocci\u00f3n.<\/p>\n<p>Tapamos la olla, le damos ca\u00f1a al fuego y cuando suba el pitorrito bajamos el fuego al m\u00ednimo y dejamos cocinando 15 minutos.<br \/>\n<\/blockquote><\/div>\n\n<p>no-repeat;center top;;<\/p>\n<p>auto<\/p>\n<p><img decoding=\"async\" src=\"http:\/\/ivandelpozo.com\/recetas\/wp-content\/uploads\/2015\/04\/judiones-5.jpg\" alt=\"judiones-5\"><\/p>\n<p>200<\/p>\n<p>right<\/p>\n<p>http:\/\/ivandelpozo.com\/recetas\/wp-content\/uploads\/2015\/04\/judiones-5.jpg<\/p>\n<p>Ponemos el resto de ingredientes<\/p>\n<div class=\"blockquote\"><span class=\"mfn-blockquote-icon\"><i class=\"icon-quote\" aria-hidden=\"true\"><\/i><\/span><blockquote class=\"mfn-inline-editor\"><br \/>\nPasado este tiempo yo meto la olla debajo del grifo de agua fr\u00eda y destapo. Pruebo la dureza de las jud\u00edas.<\/p>\n<p>Recuperamos la cebolla y los ajos, los echamos a un recipiente para triturar con un poco de caldo y algunas jud\u00edas.<\/p>\n<p>Trituramos y a\u00f1adimos a la olla, tambi\u00e9n echamos la morcilla.<br \/>\n<\/blockquote><\/div>\n\n<p>no-repeat;center top;;<\/p>\n<p>auto<\/p>\n<p><img decoding=\"async\" src=\"http:\/\/ivandelpozo.com\/recetas\/wp-content\/uploads\/2015\/04\/judiones-3.jpg\" alt=\"judiones-3\"><\/p>\n<p>200<\/p>\n<p>http:\/\/ivandelpozo.com\/recetas\/wp-content\/uploads\/2015\/04\/judiones-3.jpg<\/p>\n<p>Echamos lo triturado<\/p>\n<div class=\"blockquote\"><span class=\"mfn-blockquote-icon\"><i class=\"icon-quote\" aria-hidden=\"true\"><\/i><\/span><blockquote class=\"mfn-inline-editor\"><br \/>\nRemovemos bien aunque con cuidado, no met\u00e1is la cuchara para evitar romper las jud\u00edas, agarrar la olla por las asas y darla unos meneos.<\/p>\n<p>Rectificamos de sal y dejamos cocer unos 5 minutos con la olla destapada.<br \/>\n<\/blockquote><\/div>\n\n<p>no-repeat;center top;;<\/p>\n<p>auto<\/p>\n<p><img decoding=\"async\" src=\"http:\/\/ivandelpozo.com\/recetas\/wp-content\/uploads\/2015\/04\/judiones-4.jpg\" alt=\"judiones-4\"><\/p>\n<p>200<\/p>\n<p>http:\/\/ivandelpozo.com\/recetas\/wp-content\/uploads\/2015\/04\/judiones-4.jpg<\/p>\n<p>\u00daltimo hervor<\/p>\n<div class=\"idea_box\" style=\"\"><div class=\"icon\"><i class=\"icon-lamp\" aria-hidden=\"true\"><\/i><\/div><div class=\"desc\">Tambien puedes utilizar morro de cerdo, oreja, manitas, etc&#8230;<\/div><\/div>\n\n<p>no-repeat;center top;;<\/p>\n<p>auto<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Las jud\u00edas del Barco cuentan con el segundo Consejo de Denominaci\u00f3n Espec\u00edfica m\u00e1s antiguo de Espa\u00f1a. As\u00ed, se trata del primer producto leguminoso reconocido con la<span class=\"excerpt-hellip\"> [\u2026]<\/span><\/p>\n","protected":false},"author":1,"featured_media":2681,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"image","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[35,3],"tags":[],"class_list":["post-2471","post","type-post","status-publish","format-image","has-post-thumbnail","hentry","category-legumbres","category-primeros-platos","post_format-post-format-image"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.7 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Jud\u00edas del Barco de \u00c1vila en olla r\u00e1pida - Recetas de cocina<\/title>\n<meta name=\"description\" content=\"Manera facil y r\u00e1pida de hacer unas Jud\u00edas del Barco de \u00c1vila.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ivandelpozo.com\/recetas\/judias-del-barco-de-avila-en-olla-rapida\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Jud\u00edas del Barco de \u00c1vila en olla r\u00e1pida - 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