The beans or white beans in red garlic is a stew of stewed legumes with vegetables to which a touch of vinegar is added, a detail that gives it a point of brutal flavor. It is one of those lifelong recipes that comforts body and soul with a single spoonful. It is ideal for cold days since, served very hot, it sings what a treat. Although nothing prevents us from enjoying it at other times of the year. You just have to serve it warm.
First of all, soak the beans for at least 10 hours. We can do it the night before and, thus, have them ready when the time comes to prepare the food. Similarly, it’s a good idea to also take advantage of roasting the green pepper, either in the oven, microwave, or air fryer.
When the beans are well hydrated, drain and wash them. Then we put them in a saucepan with plenty of cold water and bring the whole to a boil, removing the foam they release. Cook over low heat for approximately 35 minutes..
Meanwhile, we peel the potatoes and cut them into bite size pieces. Add them to the pan when the beans are al dente, along with the tomato. We remove the latter after five minutes, when the skin begins to crack.
In the glass of a hand blender, we introduce the garlic cloves, the bread crumbs, the vinegar, the paprika, cumin, salt and pepper. We crush and, when we have a porridge, we add the oil little by little while emulsifying the mixture.
Add the green pepper, peeled and in strips, to the saucepan with the beans, together with the previous mixture. We give the stew one last blow of cooking, rectifying salt and pepper if necessary. Let rest for a few hours before servingso that the flavors and texture settle.
Bra: Master Bra Stainless Steel Pot
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Photos | Direct to the palate
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