I love it when, like in this dish, one recipe can be shown in different ways: A classic view, a modern view and a transformed view... and you may think... what is she talking about?I'm talking about presenting a dish, making it nice to the sight, wanting to have a bite on it before you smell it.
Don't you think that appetite comes through the eyes first? See? I never smelled Ricky Martin but I can tell you that my eyes don't fool me ;D. I'm sure he tastes super... I could eat him bite by bite with or without patatas fritas... he, he, just kidding.... or not!
Alubias, judias, beans, they all have a humble past; but, if you care a bit for their aspect, see what you can end up with :D. Isn't it worth to try? Won't your family or guests appreciate it? I'm sure they will!
Here you have the cheapest dish with a fantastic look! And if you buy the beans dry and boil them yourself, then it will be even cheaper.
Take a look at these tips before you boil your beans.I'm sending my Beans over to Lori Lynn as she is being the Hostess this month for My Legume Love Affair in its 11th edition. The MLLA is Susan's brainchild from The well-seasoned Cook. You can still send your recipes until May 31st, come and join!
I could also send this dish to The LeftoverQueen to this month's Joust because it has the 3 ingredients: Pancetta or Bacon, Tomatoes and Rice... but I will not send it this time. I'm sure I can make a different dish with this same ingredients! What about you? Come and participate it's fun!
This was my choice of ingredients... yes, you heard well... I WON THIS PAST MONTH'S JOUST!!! As soon as I get my brand new apron and mug I will post about it with pictures :D. Come join the contest, there's lots of prizes and you will have a great time!!! Thanks again to those of you who voted for my Piquillo's Cod Brandade over Parsley Sauce. I appreciate it soooooo!
And now to the recipe.
Ingredients for 4 servings: 500 grs of pink/purple kidney beans, 1 ham bone, 1 season onion. 150 grs of cured pancetta, 4 ripe tomatoes, 1 big onion, 4 garlic cloves, salt, water and olive oil. Some rice and 12-16 Pimientos del Padrón (hot green peppers).
- The night before put the beans in a recipient with fresh water doubling their volume.
- Next morning, strain and wash the beans under tap water and place inside a big casserole or sauce pan. Pour cold water on top and double their volume. Add the season onion peeled and cut in 4 and the bone ham. Place over the heat and wait until they start boiling. Take the foam away. Turn the heat to the lowest possible and throw a bit of cold water in to "frighten" the beans. Every time the simmering gets too "happy" throw a bit of cold water in. Simmer for 2 hours or 2 1/2 hours. The time can vary depending on many factors. Try them to be sure they are tender. Let them cool down in the cooking recipient.
- While the beans are cooking get the Sofrito ready: In a frying pan pour some olive oil, just 4 table spoons or so. When it heats, add the pancetta cut in wide strips. When golden reserve in a plate.
- Use the same frying pan with the remaining oil and saute the onion (cut in small dices), when transparent add the chopped garlic and after 1 or two minutes the grated tomatoe (discard the peel). Cook the sofrito until the tomatoe looses all its water and it becomes thicker. Add some salt and the pancetta back to the frying pan. Stir for 2 or 3 minutes at low heat and reserve.
- With the help of a dipper take all the stock water (from boiling the beans) that we don't need and reserve.
- Add the sofrito to the beans casserole and simmer for 5 more minutes. Don't use a wooden spoon to stir, just shake the casserole or the beans will break.
- Taste and add more salt if necessary. Ready to eat. If you have it for dinner it will taste much better :D.
- Fry in low heat the small green peppers and pour some maldon salt on top. These little peppers are famous because some of them might be hot and some not... good luck!
- Boil some rice in salty water and have it ready when the dish is finished.
To set the Modern Beans dish: Use a mold and put the beans inside when they are getting colder. Once cold, push the mold a bit up and pour some rice in it. Take the mold and place the peppers with some maldon salt on top.
To set the Classic Beans dish: Just place the beans in an earthenware dish and set the rice and peppers aside.
To set the Transformed Beans dish: Discard all the pancetta strips, use a food processor to get a fine texture out of the beans and add some of the beans stock we had reserved to achieve the texture you like most. Pour some rice on top and the fried peppers.
Get your earthenware dishes in La Tienda. They sell on line :D just click the picture.
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