Catalan white bean stew
Spain on a Fork · ♥ 1.3K likes · 14.3K views · 9 min video
Read about white beans in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 whole eggs
- water
Put the eggs in a saucepan with water to barely cover and heat on high.
When it comes to a boil, cover with a lid, turn off the heat and leave exactly 10 minutes for hard boiled eggs.
- 60 ml extra virgin olive oil
Heat a stock pot over medium heat with the quarter cup of olive oil.
- 2 slices baguette
- 4 cloves garlic
Cut two half inch slices from a baguette, peel four cloves of garlic and measure out fifteen blanched almonds.
- 15 whole raw blanched almonds
Fry the bread, garlic and almonds in the oil 3 to 4 minutes until golden all around.
- 1 whole onion
Transfer the fried bread, garlic and almonds to a mortar and set aside, reserving the oil in the pot.
- 3 cloves garlic
- 120 g tomato sauce
In the same pot add the finely chopped onion and roughly chopped garlic and mix continuously about 4 minutes until slightly translucent.
- sea salt
- freshly cracked black pepper
Add the tomato sauce, season generously with sea salt and black pepper, mix and simmer 3 to 4 minutes until slightly thickened.
- 120 ml dry white wine
Add the white wine, mix and simmer about 3 minutes until the alcohol has cooked off.
- 700 g cooked white beans
Drain the jar of cooked white beans into a colander and rinse under water.
- 600 ml vegetable broth
Add the rinsed beans and the vegetable broth, raise to high heat and mix gently.
- ¼ g saffron threads
- 8 g chopped parsley
- sea salt
Add the saffron, chopped parsley and a little sea salt to the mortar and pound with the pestle to a paste.
Pounding the bread and almond paste
When the broth boils, stir the bread and almond paste into the pot.
Remove the lid, turn off the heat, add the shredded eggs and mix gently so the beans do not break.