Judías blancas con costilla ibérica adobada

Rehogar la costilla con aceite de oliva virgen extra. Puse agua, la ñora remojada un buen rato, laurel, ajos, cebolla y romero.
Dejé cocer, muy suavito. Añadi las judías y dejé cocer un rato.
Rectifique de sal. Salieron deliciosas.

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Mejor receta del día 11 – 1 – 2021 del concurso del grupo de cocina de Facebook elbullirdeagus.com

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