José Pizarro’s recipe for black beans with ham hock and cabbage | Spanish food and drink

Louise Matthews

I appreciate British winters, and currently being outdoors on crisp, chilly times, as nicely as steaming up at indoor get-togethers. Even though folks say January is the deepest, darkest month, we have incredible wintertime generate, this sort of as iron-prosperous brassicas and sweet leeks, all of which are begging to be element of warming soups and stews. Dried beans are a different winter crucial, becoming both of those hearty and inexpensive, so I often have some in the keep-cabinet, all set for action.

Black beans with ham hock and cabbage

The place all over Tolosa in the Basque region is well-known for its beans, from purple to black, and they are inclined to be agency with a creamy texture and stunning nuttiness if you can not locate them, use dried black beans, turtle beans or kidney beans alternatively.

This dish is customarily designed with chorizo, morcilla and pork tummy, but this is a simplified model of the first. It capabilities only a small sum of meat, and lots of magnificent wintertime vegetables, with just a small pimentón for its wonderful warmth.

Soak Overnight
Prep 10 min
Prepare dinner 1 hr 30 min
Serves 4

400g dried alubias negras de Tolosa, or any other dried black beans
3 tbsp further-virgin olive oil, moreover excess to end
2 medium onions, peeled and finely sliced
1 large leek, trimmed and finely sliced
1 fresh bay leaf
A couple sprigs every fresh thyme and oregano
2 garlic cloves
, peeled and finely sliced
1 tsp pimentón de la vera
1 very good pinch chilli flakes
250ml white wine
500ml rooster stock
Salt and black pepper
200g cav
olo nero or curly kale, thick stalks taken off and discarded or saved for stock, the leaves shredded
180g shredded ham hock
2 tsp sherry or moscatel vinegar

Soak the beans in cold drinking water right away. The following day, drain the beans, idea them into a pan and include enough chilly drinking water to deal with by about 2½cm. Convey to a boil, switch down the warmth and simmer for an hour, until finally the beans are just tender.

Meanwhile, place the oil in a big pan or casserole on a medium heat, then gently fry the onions and leek, stirring, for 10 minutes, right until softened. Include the herbs, garlic and spices, fry, stirring, for a handful of minutes a lot more, then pour in the wine, elevate the warmth and depart to bubble till lowered by 50 percent.

Drain the beans, reserving a few of ladlefuls of their cooking h2o, and add the two to the onion pan. Increase the inventory, period generously and simmer gently uncovered for about 20-30 minutes, until finally the beans are pretty tender and the juices have minimized and thickened.

Include the cavolo nero, protect the pot and cook for four to five minutes, just to wilt. Stir in the shredded ham hock and vinegar, just to heat through, then ladle into bowls and provide with a drizzle of further-virgin olive oil, a scattering of chilli flakes and a great grind of black pepper.

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