White Crab Meat with White Beans by Monika Linton

CANTABRIAN WHITE CRAB MEAT AND WHITE BEANS

Agustin Bedia who has a wonderful fish restaurant in Somo, near Santander, makes a rich and stunning signature dish of crab in a sauce made with tomato sofrito, wine and Cognac, to which he just adds white beans. It is so well-loved and in such demand that you have to pre-book it, as it takes time and planning to prepare. I have simplified the recipe further by suggesting you just use white crabmeat. - Monika, Founder of Brindisa

READY IN

2 hours

COOKING TIME

1.5 hours

PREP TIME

24 hours

SERVES

serves 4

ingredients

200g butter

1 medium onion, finely chopped

1 medium carrot, finely chopped

60ml Cognac

60ml white wine

1 jar of Brindisa Sofrito sauce

IN STOCK

500g of good quality white crabmeat

For the beans: 1 medium potato, peeled

For the beans:1/2 an onion chopped small

For the beans:1/2 green pepper, chopped small

For the beans:1/2 teaspoon pimenton dulce

OUT OF STOCK

1 bag of White Beans

IN STOCK

Method

1. Soak the beans overnight. The following 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.

2. Chop the potato into medium pieces and add to the beans, along with the onion, green pepper and pimentón. 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.

3. Meanwhile, heat the butter in a wide pan, add the onion, leeks and carrot and cook gently until soft but not coloured.

4. Add the Cognac and flame it, then add wine and a jar of sofrito.

5. 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. Blend the sauce with a hand blender until the sauce is smooth. Taste and season with salt as required.

6. 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.

Serve with good bread to soak up the sauce!