Taken from Rick Stein Spain. This white beans recipe with tomatoes and garlic is such a great side dish for just about any occasion. What makes it especially Spanish is the the saffron.
INGREDIENTS
Serves 4
4 tablespoons olive oil
2 medium onions, finely chopped
400g dried white beans, soaked overnight
4 fresh bay leaves
100g smoked bacon lardons,
3 garlic cloves, crushed
4 cloves
½ teaspoon smoked sweet Spanish paprika
100g chopped tomatos from a can
Small pinch saffron strands
200ml chicken stock
Salt and freshly ground black pepper
METHOD
Heat 2 tablespoons of olive oil in a large flameproof casserole. Add half onion and fry gently for 10 minutes, stirring now and then, until soft and sweet and starting to brown.
Drain beans and add to pan with bay leaves and 1 litre cold water. Bring to boil, lower heat, cover and simmer for 1½ hours, checking from time to time that they have not stuck to the base and are still just covered with water.
After 1½ hours add ½ tsp salt, re-cover (you want this to have reduced to almost nothing by the time the beans are done) and cook for another 30 minutes.
Meanwhile, heat 2 tablespoons oil In a frying pan over a medium heat. Add the lardons and fry for a few minutes until crisp and golden. Add the rest of the onions, fry gently for 10 minutes until soft, sweet and lightly browned. Add garlic, cloves and pimentón and fry for 2 minutes.
Add tomatoes and fry for 5 minutes; add saffron and stock. Spoon in the beans. Simmer gently uncovered for 30 minutes. If after this it as not reduced significantly simmer a little more vigorously for a while.
Adjust seasoning, cover and rest off heat for 5–10 minutes before serving.
Original recipe Rick Stein’s Spain
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