Who said a good stew had to carry chorizo, black pudding or bacon?
We present to you these rich and appetising beans snuggled with vegetables.
Autumn is finally here and with it, the rain and the cold, it’s taken a while, but it looks like he’s here to stay. And now it makes it a little more fresh, our body asks for warm stews to comfort the body, and the mind. Because in Autumn there is a time of change, and just as trees move their leaves, this season also causes emotional changes in us, so it is important not to neglect our diet and to use seasonal foods, which will help us to have the vitamins necessary to combat those changes and keep us with renewed energies.
It’s true that in the old days legume dishes were made with a lot of fat to help people who worked in the countryside better combat the cold, but a good plate of snugly beans with vegetables will also help you warm up.
The key to getting a rich and tasty dish is to play with spices, a good broth, which in this case we have made with ham bone, and of course a well-made sofrito.
Don’t forget to leave your beans soaking the night before, put them in a bowl and cover them with water and if you want you can add a baking soda tip to help them not run aground during cooking.
After 8 hours, or all night, they’ll be ready for you to cook!
- 300g dried white bean Luengo Origin (soak the evening before)
- 1 onion
- 3 garlic cloves
- 1/2 courgette
- 1 red pepper
- 1 carrot
- 1 leek
- 1 ripe tomato
- 1 ham bone (optional)
- 1 tablespoon Smoked Paprika
- 1 Ground cumin
- 2 bay leaves
- Olive oil
In a pot put a good jet of olive oil and stir in the leek, onion, pepper and carrot cut into small dice, stir in the chopped garlic, when you start to poach add the zucchini and poach a few more minutes, then add the tomato and cook for a few minutes. Add the paprika, cumin and bay leaf and remove from heat so it doesn’t burn. Remove everything very well.
Add the beans, cover with water and incorporate the ham bone.
Bring to the boil, when it starts to boil, lower the heat to a minimum and keep cooking until cooked, check that we do not run out of broth and, if so, add water. Rectify salt, remove and serve.