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CRAB WITH BUTTER BEANS

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
IN STOCK

METHOD

 

FOR THE BEANS (if using dried beans)

  1. Soak the beans overnight.
  2. Next day put them into a pan of cold water so they are covered by two fingers of water and bring to the boil.
  3. Remove any foam from the surface then turn down the heat and and simmer for about an hour.
  4. Add the 1/2 onion, green pepper and and paprika and cook for another hour, until the beans are tender.
  5. Drain the beans reserving the cooking liquid.

 

FOR THE SAUCE

  1. Heat the butter in a wide pan, add the whole sliced onion, leeks and carrot and cook gently until soft but not coloured.
  2. Add the Cognac or Brandy and flame.
  3. 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.
  4. Liquidise with a hand blender until smooth.
  5. Taste for seasoning.
  6. 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
    IN STOCK

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