John Myers
Beans with Fried Chicken Legs and Saffron
The perfect beans with fried chicken legs and saffron recipe with a picture and simple step-by-step instructions.
- 250 g Large dried white beans
- 1 tablespoon Finely diced onion
- 1 tsp Chopped garlic
- 100 g Finely diced carrots
- 0,15 g Saffron powder
- 120 g Smoked bacon, roughly diced
- 6 Pc. Chicken legs
- 2 tablespoon Chopped leaf parsley
- Salt
- Black pepper from the mill
- Extra virgin olive oil for deep frying
- 1 tablespoon Butter
- 2 Pc. Tomatoes fresh, peeled, pitted, diced
- 2 tablespoon Olive oil fruity
- Explanation 1: Fabes, a large white dried bean from Asturias, is one of the most expensive Spanish types of beans at all. The taste is butter-soft, fine-skinned, firm-fleshed and yet creamy. It should be snow-white and without spots or damage. The price can be per kg up to 18 euros and is available on the Internet or in Spanish delicacies.
- Soak the beans in cold water overnight. Melt the butter in a saucepan. Sauté the onion and garlic. Drain the beans and pour them into the pot. Cover with cold water and bring to the boil. Cover and simmer over a moderate heat for about 60 minutes . Puree 1/3 of the beans and put them back in the stew.
- In the meantime, wash the chicken drumsticks, pat dry and fry them in olive oil until golden brown. Remove and season with salt and pepper. Add with the carrot cubes, bacon and saffron to the beans and let simmer for another 15-20 minutes. Fold in the diced tomatoes and season with salt and pepper.
- Place stew on deep plates, sprinkle with parsley and drizzle with olive oil.
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