We started to soak the beans the night before. The next day we drain them from the water of the soak and put them in a saucepan that contains water at room temperature, next to a laurel leaf, half the onion, a garlic tooth, bacon and chorizo, we seasoned with salt and put everything to cook on very slow heat for an hour and a half.
In a separate casserole we cook the chipped hare next to a laurel leaf, the rest of the onion and the other garlic tooth, for two hours on slow heat.
In the casserole where the beans are cooked, when they take an hour of cooking, we add the bite, and about ten minutes before we remove them from the fire we definitely add the hare previously stew, rectifying the salt point if necessary.

On the eve we soak the dry beans and the white beans, changing the water at least once. In a pot - the ideal is for it to be a barter - we put all the ingredients covering them with water, reserving the bite and the rice apart to incorporate them later so that the bite does not undone or pass the rice.

We put the pot to cook on a slow heat until all the ingredients are tender (between 90 and 120 minutes), foaming from time to time. When we see that the meat is at its point, we add the bite and the handful of rice, and let it boil about ten more minutes.

We will serve on the first round the potage of beans and beans with their broth and the rest of vegetables, which will be accompanied by some peppers and onions in vinegar (to be a little peach), and then we will serve the meat, the tocils and the morcilla.

With flour, water and salt, we make a fine mass. In a saucepan we fry the chopped onion, two garlic teeth, green pepper and peeled and chopped tomato; we add the fleshy part of the dry pepper previously set to soak, and a tablespoon of pepper. Add the desalted, dried and demised cod and the well-washed clams, and we rehogue.

In a mortar, a garlic, saffron strands, pepper grains and cumins, this pasta is melted with water and poured into the saucepan. We add half a liter of water, we season and put it in the fire.

In the meantime, we stretch the mass with the roller to almost the bulk of a paper, and cut it into small pieces. When the contents of the saucepan begin to boil, we will add the pieces of dough, allowing them to heat until they are well cooked, adding a few leaves of peppermint.

In a large mortar, garlic, pepper and peeled cucumbers are crushed for ten minutes until a pasta is formed. The oil and vinegar are added and everything is removed with the mortar mace. The bread miga is added and, slowly half a liter of water, it is seasoned and left at rest in a fresh place for 30 minutes. The very fine chopped onion is used.

It takes a good rooster to which the wings and lower limbs are attached; it is placed in a oven casserole with a little oil. It is spilled everywhere and it is put on pepper, cinnamon, saffron, and some broth or water. He puts on the soft fire until the chicken is tender. We put the almonds and the fried pineapples and a little grilled by the hard yolks of the eggs and honey. We add. We let him cook a little more and thicken the sauce. It sprinkles with fresh aromatic herbs.

We rehogue the matalahúva and flour in the frying pan, with very hot oil. Wet with milk and water, the previous rehogado. Stop cooking and move, trying to make it very fine, and never thicker.

At this point add sugar and small crusts of fried bread.

With these amounts comes a gachamita pan for two, if it is larger because it is put more flour and more water.

We cut the potatoes into slices and add them to the pan with extra virgin olive oil.

We let the potatoes get cold. As we beat an egg and incorporate the flour. We add some salt and we add water, until we get a light gazette that we add to the pan.

We go cooking, moving and breaking from time to time the mass and as soon as it has consistency we turn it over. This process has to be repeated several times until we have the Gachamita well cooked inside, but juicy, and out very toasted.

On this occasion accompanied by chorizo, morcilla, fried green peppers and cucumber.

GOVERNMENT

. Fried, green and dried peppers, known as garden peppers
. Dried and fried cucumbers, traditional serrano accompaniment
. Dry tomatoes
. Chorizo and pancake
. Various fruits (grapes, melon, cherries...)
. Boquerones, sardines, sodines...

ELABORATION
Make a gazette with flour, water and salt. Put the frying pan in the fire and fry the garlic, give it a cut in the middle and remove.

Add the flour gazette and turn it around and move until they are loose, spisked and crispy.

Serve accompanied by garrison, fried green and dry peppers, chorizos, panceta, varied fruits, bowels, sardines, and

In a pan we heat up 3 tablespoons of oil. In a bowl we warm up half a glass of white wine.

In a bowl we put the flour and on it we pour the oil that we have heated and the wine boiling, we add the anise grains, and we remove it with a spoon of stick until we get a homogeneous mass, which we will turn over a flattened surface, by hand, and make it a ball, and let it stand in a dry and fresh place covered with a cloth for an hour.

After that time we stretched the mass with the roller leaving it with a very fine thickness and ensuring it does not break. We cut it into rectangles of about 13 by 8 cm. We roll them in diagonal and with the wet fingers we press the binding point so that when frying them do not unfold. We fry them for tandas in very hot oil. We drain them, and finally they bathe in liquid honey.