- Meat and poultry
Serve this dish in a big pot and just let your friends in.
3 people made this
- 2 chorizos, sliced
- 100g bacon, chopped
- 800g vine cherry tomatoes, halved
- 1 onion, sliced
- 1 x 410 g can butterbeans, drained
- 100g fine green beans
- 3 tbsp olive oil
- 2 cloves of garlic
- 60 g bread
- bay leaves
- salt and black pepper
MethodPrep:20min ›Cook:40min ›Ready in:1hr
- Heat the oil and cook the chorizo and bacon for 3 minutes. Add the tomatoes, and onion and cook for 5 minutes. Add the butterbeans and bay leaves and simmer for a further 15 minutes.
- Remove 3 tbsp juice from the pan and place in a blender with the bread and garlic. Blend until smooth. Pour into the pan with the green beans and cook for an additional 15 minutes.
- Serve with chunks of fresh bread.
Reviews & ratingsAverage global rating:(2)
Reviews in English (2)
Wondered about the bread as a thickener, but it wored well, I used a wholemeal bread.-21 Jan 2010
Used different ingredients.We had no green or yellow beans so used red beans in mexican sauce, used can mexican tomoatoes. Worked well.-21 Jan 2010
- 1 ¼ cups dry brown lentils, soaked overnight and drained
- 2 slices bacon, chopped
- 1 tablespoon extra-virgin olive oil
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1 clove garlic, minced
- 2 roma (plum) tomatoes, chopped
- 2 links Spanish chorizo sausage, casing removed, chopped
- 1 bay leaf
- 2 cups water, or as needed
- 2 potatoes, peeled and cubed
Heat olive oil in a large pot over medium heat. Cook the bacon just until it starts to brown a bit, 5 to 8 minutes. Add the olive oil, onion, and bell pepper cook and stir until vegetables begin to soften, about 5 minutes.
Stir in the garlic, tomatoes, sausage, and bay leaf cook about 4 minutes. Add lentils and water (water should be about an inch deeper than the level of the lentils). Bring to a boil over high heat. Reduce heat to low simmer, uncovered, until lentils are just cooked, 15 to 20 minutes.
Put the potatoes into the soup and continue simmering until potatoes are cooked through, 12 to 15 minutes.
MY KITCHEN IN SPAIN
Matanza—A Hog Slaughtering
Before the sun is up the men start a big fire to heat a cauldron of water. They are all drinking strong anise brandy, to ward off the chill and, possibly, to prepare themselves for the sacrifice. (In Spanish, the verb is sacrificar.) By the time the first rays of sun glisten on frost-covered hills, the water is boiling. A huge pig is tethered to a post. It takes six guys to heave the pig up onto a curved stone, where it hangs with legs dangling over.
|A bucket of blood. (Photo by Nathan Rawlinson http://nrawlinson.com )|
The men use the boiling water to scald the pig, then scrape the bristles. They cut off the pig’s head, then hang the carcass from a beam. Knives are sharpened on steel. They slit open the hog’s belly and the innards fall into a trough.
The women carry off the stomach and intestines to be scrubbed and soaked. They will be used as casings for sausages. The liver is cut up to be cooked for the midday meal.
The pig will be butchered the following day, when it has cooled and aired. Then the fatty belly meat is chopped and mixed with spices for chorizo sausage. The two hams are hung in preparation for salting. The prized tenderloin is cut free. The whole loin is boned and marinated in vinegar with spices to preserve it.
The men sling slabs of fat over their shoulders and carry them away to be salted down in wooden troughs. Other fat will be rendered down to white lard. Some of it goes to bakeries, which make tender-crumbed cookies with it. Some lard, flavored with red pimentón, is used to pack pieces of cooked meat in clay jars, to be kept in conserve. Once the fat solidifies, it protects the meat from the air, a sort of confit.
Once the meat is cut up, the women start the sausage making. The blood is gradually combined with a mixture of cooked rice, onions, spices and chopped pork fat. Using a big sausage funnel, they stuff the casings with the mixture. Once stuffed and tied off in links, the sausage is boiled in caldrons, then drained and hung from poles to dry for a week.
The cold, dry air of January is perfect for the traditional matanza—hog slaughtering. It used to be that every country family fattened up a pig or two for the matanza, producing fresh and cured meats to last for months. Nowadays the practice is highly regulated, requiring veterinarian inspections and authorized butchers.
Nevertheless, small communities throughout Spain keep up the tradition. Traditional sausages, such as morcilla, are produced industrially as well.
Morcilla means “blood sausage,” also known as black pudding and budin noir. In Andalusia, it usually is a sweet-spicy (cinnamon and cloves) sausage with onion, while the famous Burgos morcilla is made with rice. Asturian morcilla, an ingredient in fabada bean dish, is smoke-dried. Most morcilla is seasoned with smoked pimentón (paprika), garlic, salt, pepper and oregano.
|Pumpkin morcilla. (Photo by Nathan Rawlinson.)|
But, morcilla doesn't always denote a blood sausage, says Jeffrey Weiss, whose book about Spanish sausages, Charcutería: The Soul of Spain , will be published in the fall of this year by Agate Publishing.
”Morcilla is just an old word for sausage, and in the further reaches of Spain, it’s still used as such,” Jeff explains. “An example of the non-bloody variants I've come across are the Extremeñan morcilla patatera and morcilla de calabaza.
”These northern Extremeñan faves--though called ‘morcilla’--don't include blood. Instead, they are pork-fat bombs (up to 40% of the recipe by weight is pork fat) laced with a lot of cooked, starchy veggies (the patatera is all about potato, the morcilla de calabaza all about pumpkin) and spices.” A sabia, a woman experienced in sausage making, seasons the sausages.
Jeffrey and photographer, Nathan Rawlinson, are currently on location in Spain, getting a lot of first-hand experience at matanzas. The photos, above, by Nate (used with permission) were taken at a matanza in Lozar de la Vera (Extremadura, western Spain).
In Spanish cooking morcilla is usually added to cooked dishes such as potajes (see the recipe for bersa and the recipe for potaje de San Antón). It’s also delicious sliced and fried with eggs and potatoes or cooked on the grill with other meat.
In an old Madrid tapa bar, I tasted a tapa of morcilla de Burgos fried up with pine nuts and raisins, heaped on a platter and served with chunks of bread. In another tapa bar, fried slices of morcilla were speared on picks with chunks of pear, a nice contrast.
|Morcilla with raisins and pine nuts.|
Morcilla con Pasas y Piñones
Use morcilla made with rice. If you are substituting another type of blood sausage, add about ¾ cup of cooked rice to the skillet with the sausage. At the tapa bar, the morcilla was served heaped on a platter placed in the center of the table accompanied by forks and chunks of bread. We all helped ourselves straight from the platter. At home I serve the morcilla atop salad greens or, as a tapa, heaped on toasts.
Serves 4 as a main dish or 6 to 8 as a tapa.
2 tablespoons olive oil
¼ cup pine nuts
1 pound morcilla sausage, casings removed and sliced
¼ cup raisins
¼ cup white wine
salad greens to serve
Heat the oil in a skillet and fry the pine nuts until golden, 45 seconds. Tip the skillet so oil flows to one side and skim out the pine nuts.
Add the morcilla and raisins and fry 3 minutes. Use a wooden spatula to break the morcilla into smaller pieces. Add the wine and simmer 5 minutes until morcilla begins to sizzle again.
Spoon the hot morcilla onto salad greens or spread on toasts. Scatter the pine nuts on top.
- 1 pound dried Garbanzo (chickpea) beans
- 1 spoon of olive oil
- 1 tablespoon salt
- 2 potatoes
- 1 large onion (or 2 small)
- 6 cups of water
- ½ teaspoon ground black pepper
- 2 Chorizos (Spanish sausage)
- 3 ounces chicken stock
- 2 cloves Garlic (minced)
- ½ pound smoked ham
- 2 teaspoons saffron yellow (optional)
- 1 teaspoon paprika (optional)
- 1 ham bone (optional)
- Spices: fresh chopped thyme, rosemary, oregano, and ground cumin
Spanish Chickpea Stew
This Spanish chickpea stew is an easy one-pot, freezer friendly and oil-free meal that costs just pennies per bowl. This is a vegan version of potaje de vigilia and is simple to make with garbanzos, spinach and a mix of vegetables in a simple smoky paprika-flavoured broth. This soup can be made with canned chickpeas for a quick 20-minute meal or dried chickpeas for a dirt cheap dinner.
I was surprised to see how successful last week’s recipe for Spanish-style vegan lentil stew turned out to be. I can see that people love easy recipes with simple ingredients and tons of flavour. As I said in that post, the Spanish are experts at recipes like that (and hats off to the Italians, too)!
So I’ve come back with another Spanish recipe made vegan: Spanish chickpea stew. This is a vegan version of potaje de vigilia, a recipe that normally includes cod and has a million and one different variations (as do all traditional recipes). Some are very simple with just fish, chickpeas and spinach and others include additional vegetables, bread or egg.
Since I’m taking out the cod to make this vegetarian, I decided to go for the extra veggies. I added a carrot and a potato, but of course since this stew is so simple, you can go ahead and add in any veggies that you happen to have languishing in the back of your fridge.
This recipe starts off similar to last week’s lentil stew, with a flavour base of sautéed onions, garlic, tomato, bay and smoked paprika. If you don’t have smoked paprika in your spice cabinet, I highly recommend add it as one of your staple spices. I use it in a ton of recipes and it’s a cheaper way than liquid smoke to add smoky flavour to chilies, tofu bacon, soups and stews.
If you’re on a serious budget and have a bit of time, you can cook this Spanish chickpea stew from scratch with dried chickpeas. If you don’t have time, you can consider cooking the chickpeas ahead, maybe on the weekend, and freezing them for quick use throughout the week. If not, canned chickpeas are just fine, simply throw them into the pot together with the carrot and potato and simmer everything together for about 20 minutes. That’s it!
4. Gazpacho With Canned Tomatoes
The traditional gazpacho can be also prepared with canned tomatoes to enjoy it all year round. Moreover, if you already buy the tomatoes crushed, you will save some preparation time!
Don&rsquot hesitate about using the same recipe of the chunky gazpacho to prepare this one. So&hellip Another yummy Spanish cold tomato soup is waiting for you to be tasted!
Sunday, March 20, 2011
Hooray, Carnaval! Cancelled two weeks in a row because of rain, today carnaval processions hit the streets in my village with raucous banging, ringing, singing and dancing.
Carnavales are the pre-Lenten bacchanalia that, by the Church calendar, should have ended a week ago. But, all that planning for costumes shouldn’t go by the wayside because of a few rainstorms!
After the groups make their way through village streets, everyone congregates in the big plaza for more music, shenanigans, showing off and awards for best costumes. And, of course, food. On this sunny afternoon a couple of bars are serving drinks and snacks.
Pinchitosare spicy mini-kebabs grilled on a plancha. Also from the plancha are hamburgers and thinly-sliced pork loin placed on mini-buns and garnished with lettuce and tomatoes. A huge paella gets a final garnish of shrimp before being served up to the crowds.
Another stall (this one in benefit of a charity) sells small bowls of potaje de callos, a tripe and sausage stew with garbanzos (the recipe is here).
Later in the afternoon, ladies fire up a vat of oil to fry buñuelos, small crullers or doughnuts, so good with the thick, thick hot chocolate ladled from a big pot. (The recipe for drinking chocolate is here.)
Mini-Kebabs with Moorish Spices
Exotic Moorish spices from nearby Morocco give the meat—usually pork—a lot of flavor. In Spain, spice vendors sell a ready-mixed blend, especia para pinchitos, pinchito spice, which contains lots of cumin, coriander, red chile, turmeric and ginger. If you can´t get the spice mix, use instead a spoonful of curry powder combined with ground cumin.
The trick is to cut the meat into quite small pieces, so that it cooks in the few minutes it takes to brown. Thin metal skewers work best and can be reused. If using bamboo skewers, soak them first in water and take care that they don´t come in contact with the heated griddle.
1 tablespoon ground cumin
1 tablespoon Madras curry powder
2 pounds boneless pork shoulder, cut in ¾ inch cubes
6 tablespoons chopped parsley
10 cloves garlic, chopped
2 teaspoons salt
½ cup fresh lemon juice
Combine the cumin and curry powder. Place half the cubes of pork in a non-reactive bowl and sprinkle with half the parsley, garlic, salt, spice mixture and lemon juice. Add remaining pork, then parsley, garlic, salt, spice and lemon juice. Marinate, covered and refrigerated, for 24 hours. Turn the meat 2 or 3 times.
Thread 4 or 5 pieces of meat onto thin metal skewers. Cook them on a hot griddle, turning until browned on all sides, 7 to 8 minutes.
Gazpacho (“soaked bread” soup)
There was a time when gazpacho was not blended and not always served cold or chilled. In Seville, where it was first introduced by the Moors, cubes of day-old bread, chopped cucumber, chopped peppers and pulped tomatoes were flavoured with crushed garlic, onion slices, paprika powder and strong olive oil, and perhaps a splash of vinegar – an ingredient not always favoured.
- 1 litre water
- 1 cucumber, peeled, diced
- 300 g day-old bread, cubed
- 300 g onion, sliced thin
- 300 g tomatoes, skinned, pulp removed, chopped
- 1 green pepper, chopped small
- 1 red pepper, chopped small
- 60 ml olive oil
- 4 garlic cloves, crushed
- 15 ml sherry vinegar
- 5 g paprika
- 5 g salt
Soak the bread in the water until soft, blend with the cucumber, peppers, tomatoes, garlic, oil, vinegar and salt. Chill for two hours. Garnish with the thinly-sliced onions and a dusting of paprika powder.
ANDALUSIA — Traditional Food Profile
One of the most diverse food regions in Europe, Andalusia, with its Atlantic and Mediterranean coastlines and vast agricultural lands, has a rich tradition of indigenous foods.
Throughout its provinces — Almería, Cádiz, Córdoba, Granada, Huelva, Jaén, Málaga and Seville — food production has very deep traditional roots. Long before the eight centuries of Moorish culture introduced aubergines, rice and watermelons among other exotics, the ancient Celts and Romans perfected preservation techniques that continue to define Andalusian traditional cuisine.
Raw produce like almonds, anchovies, aubergines / eggplants, broccoli, cucumbers, grapes, melons, olives, onions, peppers, prawns, spinach, tomatoes, tuna, watermelons and courgettes and value-added products like ham, olive oil, paprika, sherry, vinegar, wine and various sausages (cooked, cured and fresh) have left an indelible mark.
The vegetables that Almerían growers continue to cultivate undercover, the pigs that Córdoban farmers continue to fatten, the fruit that Granadan and Huelvan planters continue to raise, and the fish that the fishers of Cádiz, Huelva and Málaga continue to harvest from the seas around Andalusia indicate a strong food future for the region, despite concerns about inclement weather and sustainable fish stocks.
Arabic (Moorish) food methods remain embedded in Andalusian traditional cuisine. Gazpacho was the Moorish term for the “soaked bread” method of preparing vegetables with garlic and olive oil for soup. Originally a product of Seville, gazpacho reflected the availability of local produce in the regions, where the soup took on local flavours. The Málagan version included almonds and grapes, while other versions relied on ripe tomatoes for the essential flavour.
The Arabic influence is seen in the countless confections that mark festive periods, cakes and pastries of amazing ingenuity and subtle lightness, like the “little pigs of heaven” reinterpreted by the nuns of Guadix in the Sierra Nevada. Made with the left-over egg yolks from the wine-making process that clarified the wine with egg whites, these confections epitomise the relationship between the people, their place and their produce.
The attraction of the Al-Andalus culture has prompted cooks and chefs to look more closely at its roots. Chef Paco Morales named his new restaurant Noor, “light” in Arabic, to describe this relationship. “The goal is to purify the Arab and North African legacy in Andalusian cuisine,” he said, aware that the produce associated with that culture is now indigenious to the region, aromatics like rose petal, herbs like cilantro, spices like cumin. The introduction of “long-forgotten” traditional recipes coupled with a reinterpretation – “the personal touch” – has given Noor a culinary edge that has not been missed elsewhere, especially among those who realise the significance of this knowledge.
Cadiz was the host, in September 2016, of an initiative to celebrate the culinary expertise of the region’s artisanal producers in a series of markets. Arcos and Jerez followed as the artisans took their beers, bread, cheeses, confections, hams, honey, ice creams, jams, juices, olive oil, pastries, preserves, sauces, spirits, table olives and wild plants on tour.
It is fair to say that Andalucia has an indigenous food culture rivalled only by Anatolia, with traditional food that is the quintessence of the Mediterranean, where the fresh produce is re-created in “living kitchens” based on recipes and methods coveted by countless generations of bakers, cooks and chefs.
Monday, November 1, 2010
Fricase de Puerco (Pork Fricase)
/>I had a good chunk of pork meat, well marbled good for stewing so I was planning on
making a stew with it, but not sure how I wanted to make the stew
I wanted a Cuban or Spaniard tomato based stew, and I knew the variations were endless.
H owever I remembered that some Cuban restaurants have something they call " Fricase de Puerco " which is a pork version of the Cuban " Fricase de Pollo/ Chicken Fricase " (which is chicken stewed in a tomato based sauce, traditionally/ typically chicken is marinaded in garlic and citrus first, browned, cooked in sauce and is somewhat sour with olives sometimes some capers but often balanced by stewing with the addition of raisins or sometimes instead of raisins some people add sliced carrot or leave it as is without the sweetness)
So here's my way of preparing a cuban-style "Pork Fricase" and let me tell you it came out delicious. What made it special was marinading the pork in sour orange and garlic giving it that special cuban garlic sauce taste, but it married into the typical tomato based sauce made with the holy trinity of Cuban cooking (onion, bell pepper, garlic) the two married and gave birth to this, it was just amazing :D
-Ingredients to marinade pork-
-3 lbs. boneless pork shoulder cut into 1 inch cubes
-3/4 cups sour orange juice (you can substitute with 1/2 cup orange juice, 1/4 white vinegar or a mixture of 1/2 lime and 1/2 orange juice)
-1/2 head of garlic , peeled, mashed to a paste in a mortar or through a press
-2 tsp. salt
-Ingredients for for the rest-
1/2 cup lard or extra-virgin olive oil (I use lard for this)
-1 onion chopped
-1 bell pepper (red or green or both) chopped
-1 can 8 oz. tomato sauce
-1/2 cup dry white wine
-3 cups water
-2 bay leaves
-1 tsp. whole black peppercorns (or black pepper to taste)
-1 tsp. ground cumin
-4 potatoes , peeled, cut into chunks
-7-8 olives cut in half (black or green spanish olives)
-4 tablespoons capers ( optional )
-1/4 cup raisins ( optional )
- salt to taste (towards the end because the olives and capers tend to be very salty, also the wine depending what you use, like if you use a typical cuban cooking wine like Goya or Edmundo it also has salt)
(1) Mix pork with all marinade ingredients allow to marinade at least 2 hours. When done marinading drain it BUT reserve the marinade, pat the meat dry.
(2) In a large pot, heat lard on very high heat, when it's real hot, add pork and brown on all sides (do not panic if the pork releases some juices and everything starts boiling, leave it uncovered and stir occasionally until everything reduces and it starts browning)
(3) When browned add bell peppers and onion and cook until translucent, add tomato sauce stir well and when the tomato sauce bubbles throw in bay leaves, peppercorns, and cumin, along with wine, and water. Bring everything to a boil and simmer for about 1 hour.
(4) When pork meat is tender (to check doneness pierce with a fork) add your potatoes, olives and the optional capers and raisins bring back to a boil on high, and cover simmer on medium low until potatoes are tender (about 20 - 30 minutes) turn off heat and it's ready to serve over rice :)
(1) For a very delicious variation, cut your potatoes into large cubes, and deep-fry them on medium high heat until inside is tender, and then crank the heat up and get them all well browned, drain and set aside. When the meat is fully tender, turn off stew and toss it with the deep-fried potatoes.
I learned that technique/ variation in these type of stews from "Maruxa Moíño" a wonderful home cook originally from Galicia, Spain now residing in Catalunya region of Spain. Her son created a blog documenting and making videos of her home cooking. So a big thanks and shout to them :)