READY IN
2 hrs
COOKING TIME
2 hrs
PREP TIME
Soak beans overnight
SERVES
Serves 4
ingredients
- 200g butter
- 1 1/2 onions, thinly sliced
- 2 small leeks finely chopped
- 1 medium carrot, cut into 2cm dice
- 60ml cognac or brandy
- 60ml white wine
- 1 x 315g jar of Brindisa sofrito
IN STOCK
- 500g white crabmeat
- 300g dried judion butter beans or a jar of Navarrico pre-cooked beans
IN STOCK
- 1/2 green pepper chopped finely
- 1/2 teaspoon smoked mild paprika
OUT OF STOCK
METHOD
FOR THE BEANS (if using dried beans)
- Soak the beans overnight.
- Next day put them into a pan of cold water so they are covered by two fingers of water and bring to the boil.
- Remove any foam from the surface then turn down the heat and and simmer for about an hour.
- Add the 1/2 onion, green pepper and and paprika and cook for another hour, until the beans are tender.
- Drain the beans reserving the cooking liquid.
FOR THE SAUCE
- Heat the butter in a wide pan, add the whole sliced onion, leeks and carrot and cook gently until soft but not coloured.
- Add the Cognac or Brandy and flame.
- Stir in the wine and sofrito and allow the sauce to bubble for a few minutes, then turn down heat and simmer for 20 minutes or until reduced by half.
- Liquidise with a hand blender until smooth.
- Taste for seasoning.
- When the sauce is ready add the beans (whether cooked from dried or pre-cooked from a jar) and mix with the tomato sauce and crabmeat, adding a little of the cooking liquid if necessary; serve.
ingredients
- 200g butter
- 1 1/2 onions, thinly sliced
- 2 small leeks finely chopped
- 1 medium carrot, cut into 2cm dice
- 60ml cognac or brandy
- 60ml white wine
- 1 x 315g jar of Brindisa sofrito
IN STOCK
- 500g white crabmeat
- 300g dried judion butter beans or a jar of Navarrico pre-cooked beans
IN STOCK
- 1/2 green pepper chopped finely
- 1/2 teaspoon smoked mild paprika
OUT OF STOCK