Green Bean Stew (Pote de Judías Verdes)

Put a pot on the heat with 800 ml of water. Add 1 ham hock tip, 2 fresh chorizos, 1 whole onion and 1 garlic clove.

Add a drizzle of extra virgin olive oil. Cook for about 40 minutes, until the ham is tender and the chorizos have released their juices.

This step can be sped up by using a pressure cooker.

Meanwhile, trim 800 g of flat green beans, removing any thick strings, and snap each one into three or four pieces.

Peel 800 g of potato and break it into chunks without cutting it with a knife.

After that time, add 800 g of flat green beans and 800 g of potato to the pot. Cook everything together for another 40 minutes. Adjust the salt to taste.

Serve piping hot.