Brindisa Bellota 75% Iberico Ham Kit
100% Iberico Hand-Carved Ham
Cooking Chorizo
Freshly Sliced Charcuterie
INDIVIDUAL CHEESES
CHEESE BOX
Beech Smoked Anchovies
Perello Manzanilla "Martini" Olives
Heirloom Beans
Paella Rice
Recipe Kits
Celebration Hampers
Sparkling Wine
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Perello Olives
Navarrico Butter Beans
READY IN
1 hour 15 mins (excluding overnight soaking)
COOKING TIME
1 hour
PREP TIME
15 mins
SERVES
4 people
ingredients
- 300g Verdina (dried Asturian flageolet beans)
IN STOCK - 1 leek, cleaned and cut in half
- 1 onion, halved
- 3 sprigs oregano
- 2 sprigs parsley
- 1 bay leaf
- 1 celery stick
- 4 peppercorns
- 2 garlic cloves, unpeeled
- Extra virgin olive oil
IN STOCK - 1 onion, finely chopped
- 1 garlic clove, peeled and chopped
- Sea salt
- 1 heaped tsp sweet smoked paprika
IN STOCK - 1 heaped tbsp tomato puree
- 1 heaped tbsp ñora pepper paste
IN STOCK - 80 ml dry white wine
IN STOCK - 400g squid
- 3 tbsp parsley, chopped
Method:
- Rinse the Verdina beans well and soak overnight in plenty of cold water before cooking.
- Add the leek, onion, herbs, bay leaf, celery, peppercorns, and garlic cloves to a large saucepan with the soaked beans. Cover with cold water and boil, then simmer, partly covered, for 40 minutes or until softened.
- While the beans are cooking, coat the bottom of a large non-stick saucepan with olive oil. Add the onion, the chopped garlic clove, and a little salt, and gently sauté over low heat until very soft and starting to caramelise. Add the sweet smoked paprika, tomato puree, and ñora pepper paste, and cook for 2 minutes until the oil starts to separate at the edge. Pour in the wine and cook until the alcohol has evaporated.
- When the beans are tender, drain reserving the cooking stock. Add the verdinas to the saucepan with 2-3 cups of stock and gently simmer.
- Clean the squid and dry well on kitchen paper. If using small squid, cut each into thirds; if using large, cut into 2.5 cm rings and chop the tentacles. Heat a little oil in a frying pan and sauté half of the squid over high heat with a pinch of salt for a few minutes. Stir minimally. Add the cooked squid and juices to the beans, and repeat for the rest of the squid. Taste and adjust the seasoning, and add more broth if desired. Serve with a sprinkle of chopped parsley.
ingredients
- 300g Verdina (dried Asturian flageolet beans)
(each)
IN STOCK - 1 leek, cleaned and cut in half
- 1 onion, halved
- 3 sprigs oregano
- 2 sprigs parsley
- 1 bay leaf
- 1 celery stick
- 4 peppercorns
- 2 garlic cloves, unpeeled
- Extra virgin olive oil
IN STOCK - 1 onion, finely chopped
- 1 garlic clove, peeled and chopped
- Sea salt
- 1 heaped tsp sweet smoked paprika
IN STOCK - 1 heaped tbsp tomato puree
- 1 heaped tbsp ñora pepper paste
IN STOCK - 80 ml dry white wine
IN STOCK - 400g squid
- 3 tbsp parsley, chopped
