2Prep Time: 10 minutes prep, an hour to 3 hours on the stovetop
Serves: 4-6 people
Ingredients:
2 tablespoons Extra Virgin Olive Oil
1 Onion, diced
1 Bell pepper, diced
4 cloves Garlic, minced
5 cloves Garlic, whole
8 ounces Jamon Serrano or Salt Pork, coarsely diced
8 ounces Chorizo sausage, coarsely diced
6 ounces Morcillia (Spanish sausage), coarsely diced (optional)
5 cups, Alubia Vasca (White Long Beans)
5 cups Chicken broth
1/4 teaspoon Smoked Paprika
Saffron (optional) -- a few threads
Salt and pepper to taste
Procedure:
1. Add the soaked beans (there should be about 4 cups),
onions, salt pork and garlic to a large pot and add cool water to cover
the beans by about 1 inch. Set the pot over medium-high heat and bring
to a boil. Reduce heat to medium-low and simmer for about 1 hour.
2. Skim off any foam that rises to the surface.
3. Add the jamon Serrano or prosciutto to the beans and simmer for another
hour, or until the beans are just starting to get tender.
4. Prick the sausages all over with a toothpick and throw them in together with
the paprika and saffron. Simmer for another 30 minutes.
5. Season to taste with salt and pepper.
6. Remove the meats from the pot and cut into bite-sized pieces.
[the meats can be served the traditional way, which is separately or if its more
convenient, you can just dump them back in after you chop them up.]
Serves: 4-6 people
Ingredients: 2 tablespoons Extra Virgin Olive Oil
1 Onion, diced
1 Bell pepper, diced
4 cloves Garlic, minced
5 cloves Garlic, whole
8 ounces Jamon Serrano or Salt Pork, coarsely diced
8 ounces Chorizo sausage, coarsely diced
6 ounces Morcillia (Spanish sausage), coarsely diced (optional)
5 cups, Alubia Vasca (White Long Beans)
5 cups Chicken broth
1/4 teaspoon Smoked Paprika
Saffron (optional) -- a few threads
Salt and pepper to taste
Procedure:
1. Add the soaked beans (there should be about 4 cups),
onions, salt pork and garlic to a large pot and add cool water to cover
the beans by about 1 inch. Set the pot over medium-high heat and bring
to a boil. Reduce heat to medium-low and simmer for about 1 hour.
2. Skim off any foam that rises to the surface.
3. Add the jamon Serrano or prosciutto to the beans and simmer for another
hour, or until the beans are just starting to get tender.
4. Prick the sausages all over with a toothpick and throw them in together with
the paprika and saffron. Simmer for another 30 minutes.
5. Season to taste with salt and pepper.
6. Remove the meats from the pot and cut into bite-sized pieces.
[the meats can be served the traditional way, which is separately or if its more
convenient, you can just dump them back in after you chop them up.]
No comments:
Post a Comment