John Myers
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Bean Stew from Iberian Peninsula
The perfect bean stew from iberian peninsula recipe with a picture and simple step-by-step instructions.
- 350 g White beans, dried
- 1 piece Carrot, about 120 gr.
- 1 piece Leek, about 300 gr.
- 1 piece Parsley root, about 60 gr.
- 3 piece Onion red
- 1 piece Chinese garlic
- 1 piece Smoked bacon mixed, about 150 gr.
- 1 piece Olive oil
- 150 ml Sidral … see note
- 1000 ml Tomatoes happened
- 600 ml Chicken broth ….. see link below …..
- 6 piece Bay leaves
- 6 piece Dried tomatoes
- Sugar
- Salt
- Black pepper from the mill
- 500 g Chorizo sausage, spicy
- Espelette pepper
The evening before
- Soak the beans in at least 2 liters of cold water.
- Alternatively, you can use pre-cooked white beans from the can, but I personally prefer the dried beans.
the preparation
- Put on the soaked beans and cook until soft. Then drain through a sieve and collect the beans.
- While the beans are cooking, we prepare the rest.
- Peel the onion and garlic. Roughly chop the onion and quarter the knobi. If necessary, cut the smoked bacon a little smaller. Cut the dried tomatoes into small pieces. Peel the carrot and parsley root and cut into small pieces. Clean the leek and cut into small slices.
- Heat some olive oil in a saucepan and fry the bacon, then sweat the onion with the garlic and briefly, deglaze with the sidral and let it boil down a little. Now add the tomatoes and the chicken broth, add a little salt & pepper & sugar to taste, add the bay leaves and bring to the boil once. Add the leek, parsley root, sun-dried tomatoes and carrots and simmer on a low heat for another 20 minutes. Don’t forget to stir every now and then.
- In the meantime we cut the chorizo into not too thin slices and add it to the soup after 10 minutes together with the beans (they are now almost soft). If the vegetables still have a nice “bite”, we fish out the bay leaves and taste with Espelette pepper to taste.
- Put the finished soup in a preheated soup cup, serve fresh baquette or white bread and ….. enjoy your meal …..
- Note: …. Sidral is a Spanish cider, alternatively you can also use French cider
- Basic recipe for chicken soup
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