Spanish Bean Stews.
Two More recipes for delicious Spanish Bean Stews. Potaje a la Catalan or Catalan Bean Stew. Ingredients, serves 6. 500gms. garbanzos( chick peas) soaked overnight. 2lts. water. 1and 1/2 onions. 1 bay leave. 4 tomatoes chopped and peeled. 50gms pine nuts 150gms. butifarra, white sausage. 2 hard boiled eggs. 50gns. lard salt and pepper. Method Cook the garbanzos in the water with the half onion and bay leaves, adding 2 tsps. salt after half an hour. Continue cooking until beans are tender, about 2 hours. Fry the lard and sauté the whole diced onion. When soft and the peeled and chopped tomatoes, pine nuts and sausages cut into pieces.Cook for around 15 minutes. Season with salt and pepper and place in an earthenware casserole dish. Add the chick peas and enough of their cooking liquid to make a thick soup. Cook together for a further 15 minutes and then serve garnished with the chopped hard boiled eggs. Potaje de Garbanzos con Espinacas or Chick Pea and Spinach Pottage. 500gms. garbanzos soaked overnight. 2lts. water. 1 carrot 1 onion. 500gms. spinach. 1 tomato peeled and chopped. 1 bay leave. 1 sprig parsley. 80ml olive oil 2 cloves garlic chopped. 2 hard boiled eggs. salt and pepper. Method Simmer the chick peas in the water with the carrot, 1 onion, parsley and bay leaf, partially covered for 1 hour.Then add 2 tsps salt and 2 tbs. oil and continue cooking until the beans are tender. Then clean and chop the spinach and add to the garbanzos. heat the remaining oil in a pan and sauté the other onion and the garlic. Add the peeled and chopped tomato and fry for around 15 minutes. season to taste with salt and pepper. Skim the beans and spinach mix into a casserole dish, add the tomatoes and enough of the cooking liquid to make it saucy. Cook for a further 10 minutes and serve garnished with the chopped hard boiled eggs. Back to More Spanish Bean Stews. Keep up to date with all the news and information from the Costa del Sol and Andalucia, Subscribe to our FREE E-Zine"Andalucia Life"
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