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Piloyada Antigüeña, Antiguan Bean Salad

Karin Aroche
Ingredients:
  • 1 pound piloy beans (kidney or pinto also good)
  • 1 bay leaf
  • 3 garlic cloves
  • 1 branch of thyme
  • 6 longaniza or kielbasa sausage
  • 6 spanish-style chorizo sausages
  • ½ pound of pork loin
  • ¼ cup of vinegar
  • ½ pound of tomato
  • 1 onion
  • 1 branch of parsley
  • Salt and pepper to taste
  • Water
Instructions:
  1. Soak the piloy beans overnight before cooking.
  2. Place the beans in a pressure cooker and cook for 30 minutes with bay leaf, thyme, and garlic.
  3. Separately, boil the pork loin with 1 liter of water, let it cool, and cut it into pieces.
  4. Cook the chorizos and sausages in a frying pan until brown
  5. Let the meat cool and then cut it into slices.
  6. Mix all the above ingredients, without the bean water, in a container.
  7. Pour the vinegar.
  8. Season with salt and pepper to taste.
  9. Add tomato, onion, and chopped parsley.
  10. Mix everything well.
  11. Garnish with hard cheese, grated parsley, and hard-boiled egg slices.
Piloyada Antigüeña Antiguan Bean Salad
NINJA BLENDER

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