This mountain stew is made with two highly prized foods in the gastronomic culture of Berguedà, pèsol negre and pork. We take the opportunity to have the legume previously cooked and thus minimize cooking times. We could almost say that it is an express stew!
At a health level, it stands out for being a very nutritious dish that contains both animal and vegetable protein, complex carbohydrates and fiber, typical of legumes. It is ideal to start the week with energy.
This recipe has been developed by the Alícia Foundation with the aim of helping to preserve Catalan gastronomic culture by highlighting the Catalan primary sector. For this reason, Alícia's multidisciplinary team is working on several projects within the framework of the development of the Strategic Food Plan of Catalonia (PEAC), one of them dedicated to the promotion of little-known and valued Catalan agri-food products, with the aim of encourage its consumption.
On this occasion, the aim is to revalue “pèsol negre”, a type of legume that is grown in the Berguedà area. It is a variety of pea that is harvested and sold dry, just like lentils or chickpeas.
