Dried Broad Bean Stew with Chorizo
Casserole
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Cook Time
3 h 30 min
Servings
4
Difficulty
Easy
Prep Time
30 Min
Description
This dried broad bean stew with chorizo, also known as michirones, is a traditional dish from Murcian cuisine that I love to prepare in the Thermomix®. The dried broad beans, previously soaked, are slowly cooked with fresh chorizo, ham bone and a touch of spices, creating an intense and comforting flavor. It is perfect for cold winter days and can be served as a tapa or main course. A simple, tasty and tradition-filled dish that always triumphs at home! The key is the prolonged soaking of the beans and the slow cooking so that they are tender and delicious.
Ingredients (12 ingredients)
-
500 g Dried broad beans
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1 piece Ham bone or tip
-
2 piece Fresh chorizo
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1 piece Bacon with meat (small, optional)
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1 pegote Sobrasada (optional)
-
1 piece Head of garlic
-
2 piece Bay leaf (or 3 if they are small leaves)
-
1 piece Cayenne pepper (optional)
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1 tsp Sweet paprika
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1 pinch Hot paprika
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1 pinch Ground black pepper
-
1 pinch Salt
Preparation (6 steps)
Preparation of the broad beans
Soak the dried broad beans in water for at least 24 hours, changing the water a couple of times. Drain the soaked broad beans.
Preparation of the ingredients
Cut the fresh chorizos into thick slices. Chop the bacon or bacon. Cut the head of garlic in half, peeling only the outermost and loose layers.
Initial cooking
Place the drained broad beans in the Thermomix glass. Add the ham bone, the cut chorizos, the chopped bacon or bacon, the cut head of garlic, the bay leaves, the cayenne pepper (optional), a generous teaspoon of sweet paprika, a little hot paprika, ground black pepper and salt. Cover with water until it exceeds the ingredients by a couple of fingers.
Cook over low heat
Program the Thermomix to cook at 100°C, spoon speed, for 120 minutes, turn to the left. Watch and, if necessary, add more water during cooking.
Check and adjust
Check the tenderness of the broad beans. If they are still hard, program an additional 30-60 minutes at 100°C, spoon speed, turn to the left. Adjust salt at the end.
Serve
Serve hot. If the stew has a lot of broth, cook for a few more minutes at 100°C, speed 1, without the measuring cup to reduce.
Finished cooking? Great! 🎉
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Created by
Laura Diaz
4
Rezepte
0
Kochbücher
Tags
Allergens
- Cereals with gluten
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