Get your Spain on a Fork T-shirt and other awesome Merchandise here. If you´re not already subscribed to my youtube channel, become a subscriber and click on the bell icon to be notified everytime I release a new video. Key Ingredients & Cookware I used in this Recipe: When frying the egg, make sure it´s well done, including the yolk. All three ingredients are fried in olive oil and then mashed to to create a paste. Made with just garlic, a couple slices of baguette and a fried egg. TIPS & TRICKS to Make this Recipe: The secret to this recipe is the thickner. Just soak them in water for 24 hours and then boil for 2 to 4 hours or until done. Heat a small fry pan with a medium heat and add in 2 tbsp (30 ml) extra virgin olive oil, after 2 minutes add in the chopped garlic and cook for 1 to 2 minutes or until lightly sauteed, then add the garlic into a mortar, then using the same pan with the same heat, add in 1 egg and cook until well done, including the egg yolk, then add into the mortar with the garlic, and finally fry the pieces. But you can totally use dry chickpeas here. Which is the same thing as the cooked ones you get in a can. To make this dish, I used jarred Spanish chickpeas. It seriously elevates this dish to the next-level. What separates this stew from other stews, is the thickner that is used. This dish hails from the small town of Baza, which is located in the province of Granada in the south of Spain. Its got a ton of flavors, it´s super easy to make and comes together in about 40 minutes. Grating a little parmesan cheese on top will bump up the flavors while squeezing a little fresh lemon will brighten them up.This Spanish Potaje de Garbanzos, which is known in Spain as Potaje de Garbanzos de Baza, is truly one of the best-tasting stews I have ever tasted. Mild yet a little salty and sweet, this is a basic recipe for bean stew that pairs wonderfully well with proteins that are more aggressive in flavor ( lemon ginger salmon, tsukune kebabs).Īlternatively, if you want something lighter you can go full rustic and serve this bean stew with a baguette and a simple soup like a mushroom soup or a French onion soup with miso. My hubby Ben who used to live in Barcelona, said this bean stew took him straight back to Spain. The flavors of this Spanish bean stew with tomatoes and thyme are very mediterranean. Add garlic, stirring gently, and cook for 2. Then add leeks, carrots, bell peppers and thyme, cooking them until they soften, about 10 to 12 minutes. Set a large skillet over medium heat and add 5 tablespoons oil. Let fillets rest at room temperature while preparing vegetables. ![]() Another extra point for cooking up bean stew is the price point: it’s so cheap to make!Ī pound of dried cannellini beans only costs about two dollars and will serve between four to eight people depending on whether you are serving the dish as a main or a side. Season mackerel with salt, black pepper and paprika. Being able to fit into my favorite pair of skinny jeans is much more enjoyable having to deal with love handles – double no bueno!Ī bean stew is a great substitute for heavy dishes because although it’s low in fat and calories, it’s still rich and filling. It can be really hard at times to say no (especially when the dish is covered in gravy like a decadent poutine!) but I found that it’s much more rewarding to stay away from those naughty temptations than to just give in. My body tells me to layer up on fat and pack on a few pounds in order to stay warm against the the winter conditions beating outside my window. Add the onions and sauté for another 3-4 minutes. Sometimes an easy and hearty bean stew is all it takes to satisfy my urge for fatty foods! When it’s cold outside like it’s been this February, all I can think about is eating food that’s bad for me. Heat the oil in a large nonstick ovenproof skillet and sauté the potatoes, covered, for about 10 minutes, stirring occasionally. Comforting, satisfying and incredibly delicious! Bean Stew with Tomatoes and Thyme Spanish style bean stew with tomatoes, garlic, olive oil and thyme. Cook Time 25 minutes Servings 2 Author Albert Bevia Spain on a Fork Ingredients 2 tbsp extra virgin olive oil 35 ml 1 head garlic 1 tsp dried thyme.
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