Bean Stew from Menorca
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 2 hrs 20 mins |
| Total Time | 14 hrs 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 350 g beans, white, dried
- 1 teaspoon Baking powder
- 2 ½ liters water
- 1 thick onion (s)
- 3 tablespoon olive oil
- 2 large beefsteak tomato (s)
- 1 tablespoon tomato paste
- 1 chilli pepper (s), red, dried
- 1 bay leaves
- 150 g raw ham in one piece
- 350 g potato (s)
- 350 g beans, reen
- 250 g chorizo
- Salt and pepper, from the mill
Print Recipe
Pin Recipe Instructions
- Soak the beans in the water mixed with baking powder overnight.
- Peel the onion and garlic, chop them very finely and sauté gently in the moderately hot olive oil.
- Scald the tomatoes with hot water, peel and core them, cutting out the blossoms. Add the chopped tomato meat to the onions and stir in the tomato paste.
- Pour the drained white beans into the saucepan and pour plenty of water over them. Carefully core and crumble the chili peppers and add with the bay leaf. Put the ham on top. Cover and cook for 2 hours over a mild heat.
- In the meantime, peel the potatoes and dice them approx. Clean the green beans, break them into pieces and cook them in salted water for 5 to 7 minutes. Then cool in ice-cold water so that they keep their bright green color.
- Stir the potato cubes with the chorizos into the bean pot and simmer for 10 minutes. Then lift out half of the contents of the pot, puree in the blender or strain it through a sieve. Then pour back to the rest of the beans. Remove the bay leaf. Cut the ham into small cubes, the chorizos into slices and stir into the saucepan with the green beans. Heat everything again and season with salt and pepper.
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