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CANTABRIAN WHITE CRABMEAT WITH WHITE BEANS

A rich dish made with tomato sofrito, wine and Cognac with creamy Judión beans and white crabmeat. Serve with good bread to soak up the sauce.
READY IN

2 hours

COOKING TIME

2 hours

PREP TIME

0 mins

SERVES

Serves 4

ingredients

  • 200g butter
  • 1 medium onion, finely chopped
  • 2 small leeks, finely chopped
  • 1 medium carrot, finely chopped
  • 60ml Cognac
  • 60ml white wine
  • 400g good tomato sofrito
IN STOCK
  • sea salt, to taste
  • 500g good white crabmeat, plus some clawmeat (optional), sautéd in a little butter
  • 300g small white beans, such as arrocina or planchada, heirloom faba, dry judion
IN STOCK
  • 1 medium potato, peeled
  • 1⁄2 an onion, chopped small
  • 1⁄2 a green pepper, chopped small
  • 1⁄2 teaspoon pimentón dulce (mild paprika)
IN STOCK

METHOD

  1. Before starting the recipe, soak the beans overnight.
  2. Next day put them into a pan of cold water, ensuring that it covers them by three fingers. Bring to the boil, scrape away any foam from the surface, then turn down the heat and simmer for about an hour.
  3. At this point, chop the potato into medium pieces and add to the beans, along with the onion, green pepper andpimentón. Leave to cook for a maximum of another hour, until the beans are just tender. Keep checking as they cook, as the timing will depend on the variety of beans; for example planchada will take longer than arrocina.
  4. Meanwhile, heat the butter in a wide pan, add the onion, leeks and carrot, and cook gently until soft but not coloured.
  5. Add the Cognac and flame it, then add the wine and the sofrito.
  6. Stir well and allow the sauce to bubble for a few minutes, then turn down the heat and simmer for 20 minutes or so, until it has reduced by half.
  7. Blend with a hand blender until the sauce is smooth. Taste and season with salt as required.
  8. Drain the beans, reserving a little of the cooking water. Mix the crabmeat with the tomato sauce and beans in a terracotta dish or dishes, loosening with a little of the cooking water if necessary, and serve straight away.

ingredients

  • 200g butter
  • 1 medium onion, finely chopped
  • 2 small leeks, finely chopped
  • 1 medium carrot, finely chopped
  • 60ml Cognac
  • 60ml white wine
  • 400g good tomato sofrito
IN STOCK
  • sea salt, to taste
  • 500g good white crabmeat, plus some clawmeat (optional), sautéd in a little butter
  • 300g small white beans, such as arrocina or planchada, heirloom faba, dry judion
IN STOCK
  • 1 medium potato, peeled
  • 1⁄2 an onion, chopped small
  • 1⁄2 a green pepper, chopped small
  • 1⁄2 teaspoon pimentón dulce (mild paprika)
IN STOCK
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