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Spoon dishes: 13 recipes with legumes.

Spoon dishes: 13 recipes with legumes.

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INGREDIENTS (4 PEOPLE): - 250 g of red beans - 4 clean and whole quail - 2 onions - 1 leek - 2 celery sticks - 2 carrots - 1 piece of red pepper - 50 ml of olive oil - Salt and pepper

1. Soak the beans in cold water for 12 hours before use. Peel and chop an onion, leek, carrots and one of the celery branches.
2. Put the beans to cook in a pan with plenty of water along with the vegetables. Add more water if necessary. When the beans are tender, season with salt and pepper.
3. Peel and chop the other onion, the remaining celery branch and the pepper. Stew in a large pan. Add the quail and brown on all sides. Add the quail to the beans and cook everything together for 15 more minutes. Remove from heat, check the seasoning point and let stand a few minutes just before serving.

Calories: 532. Time: More than 60 minutes. Price: € 10.

2 Chickpea casserole with chicken

INGREDIENTS (4 PEOPLE): - 1 kg of chicken - 250 g of chickpeas - 250 g of potatoes - 3 tomatoes - 1/2 onion - 50 ml of olive oil - 3 strands of saffron - Salt - Pepper

1. Soak the chickpeas the night before using them.Camuscar, wash and chop the chicken. Put it to cook in a casserole with water. When it comes to a boil, add the chickpeas, salt and pepper and simmer for 2 or 3 hours, until the chicken is very tender.

2. Peel, peel and chop the tomatoes, Peel, chop and stew the onion in a pan with olive oil. When tender, add the tomatoes, salt and pepper and saute until a thick sauce is made. Incorporate the chicken casserole.

3. Peel and chop the potatoes. When the chickpeas are almost cooked, add the potatoes, saffron and rectify seasoning. Continue cooking another 20 minutes. Remove from heat, let stand and serve.

Calories: 600. Time: More than 60 minutes. Price: € 6.50.

3 Madrid stew

INGREDIENTS (4 PEOPLE):- 250 g of chickpeas - 250 g of black pudding meat - 1 quarter of chicken - 50 g of ham - 100 g of bacon - 125 g of black pudding - 125 g of chorizo ​​- 3 carrots - 2 potatoes - 1 cabbage - 1 clove garlic - 50 g of noodles - Olive oil - 1 knife. of paprika - Salt

1. Leave the chickpeas to soak the night before. Blanch the meat and the chicken. Rinse and cook in a large casserole dish with bacon, ham and clean vegetables (except cabbage). When the boil breaks again, add the chickpeas, salt and cook for 2 to 3 hours until they are tender.

2. Cut the cabbage in julienne and cook it in boiling water along with the black pudding and the sausage. When the vegetable is tender, drain it and saute it on a bottom of oil, with garlic and paprika. Reserve the black pudding, the sausage and add them to the stew when the chickpeas are tender.

3. Cook the noodles in a casserole with part of the cooked broth. Rectify seasoning and set aside when the noodles are made. Serve the entrance soup and then the chickpeas, the vegetables and the meats.

Calories: 850. Time: 60 minutes. Price: € 7.75.

4 seafood fabes

INGREDIENTS (4 PEOPLE): - 200 g of beans - 400 g of clams - 2 onions - 2 cloves of garlic - 2 carrots - 20 g of flour - 1 knife. of chopped parsley - 1 bay leaf - 3 cloves - Saffron - Salt - Pepper

1. Soak the beans the day before using them. Leave the clams in cold water with salt a few hours before using them to release the sand. Peel an onion, cut in half and insert the cloves. Peel a clove of garlic and carrots. Put the beans, bay leaf, onion with cloves, garlic and carrots in a casserole dish. Cover with water, salt and pepper and cook over medium heat until tender.

2. Peel and chop the remaining garlic clove. Peel, chop and fry the other onion in a pan with a bottom of oil. Add garlic, parsley and clams. Continue cooking until they open, salt and pepper and add the flour.

3. When the beans are made, remove the vegetables and bay leaf and add the clams. Add the saffron, rectify seasoning and boil. Let stand and serve.

Calories: 250. Time: More than 60 minutes. Price: € 10.

5 Chickpeas with meat and tomato

INGREDIENTS (4 PEOPLE): - 150 g of chickpeas - 200 g of pork lean - 1 onion - 1/2 red pepper - 2 tomatoes - 1 branch of celery - 1 scallion - 1 piece of pumpkin - 1 bay leaf - 1 dl of olive oil - 1 pinch of Provencal herbs - Salt - Pepper

1. Soak the chickpeas in hot water the night before. Put the scallions, celery and squash in a casserole in the pan, clean and chopped, and cover with water. When the water boils, add the chickpeas and cook until tender. Season and reserve.

2. Peel and chop the onion and red pepper. Stew in a pan with the oil and add the peeled and diced tomatoes. Salt and pepper Let simmer 10 minutes.

3. Chop the meat into cubes, add them to the pan and saute a few minutes. Add the herbs, remove from heat and add to the casserole. Cook all together 10 more minutes. Remove from the fire and serve.

Calories: 502. Time: 60 minutes. Price: € 7.

6 Chickpeas with fennel

INGREDIENTS (4 PEOPLE):- 1/2 kg of chickpeas - 1 medium fennel - 2 carrots - 1 leek - 1 large onion - 100 g of fresh bacon - 1 teaspoon of aniseed beans - Extra virgin olive oil - Parsley - Saffron - Salt - White pepper

1. Leave the chickpeas to soak 12 hours before use.After this time, wash them and cook them with cold water, a little salt and a few grains of aniseed until the boil breaks. Foam for 15 minutes and remove from heat.

2. Peel and chop the leek and onion. Put them in a pan with a bottom of oil to saute over very low heat. Add the bacon cut into strips and stir. Peel and chop the fennel and add to the casserole. Scrape the carrots and cut them into cubes. Add to the casserole and lightly salt. Leave on low heat 5 min more.

3. Add the chickpeas without the water and cover again with warm water. Season with salt, freshly ground white pepper and saffron. Cook over low heat until the chickpeas are tender. Before serving, sprinkle with chopped parsley on top.

Calories: 490. Time: More than 60 minutes. Price: € 7.50.

7 Chickpeas with ear

INGREDIENTS (4 PEOPLE):- 350 g of chickpeas - 200 g of pork ear - 2 onions - 2 celery sticks - 2 tomatoes - 4 cloves - 1 bay leaf - 1 teaspoon of paprika - 8 almonds - 1 dl of olive oil - 2 cloves Garlic - Salt and pepper

1. Wash the pork ear well and cook it in a large casserole with half an onion, cloves and celery, until the meat is very soft.

2. Cook the chickpeas (previously soaked) in hot water along with half an onion and a bay leaf. When soft add salt and cook a few more minutes.

3. In a pan with olive oil, fry the onion and the peeled and chopped garlic. Add the paprika, chopped tomatoes and ground almonds. Add the chickpea casserole with the ear. Cook for 10 more minutes, remove from heat, let stand a few minutes and serve.

Calories: 468. Time: More than 60 minutes. Price: € 10.

8 white beans with chard

INGREDIENTS (4 PEOPLE) - 500 g of beans - 1 bunch of chard - 1 leek - 2 cloves of garlic - 2 cooked eggs - 1 red pepper - 75 ml of olive oil - Nutmeg - Paprika - Anise or cumin grains - Salt

1. Leave the beans to soak 12 hours before. Drain and put in a casserole covered with water. Add salt and grains of anise and cook. When the boil breaks, remove with a slotted spoon the necessary, until the water is clean.

2. Wash the chard well, chop and scald five minutes in hot water. Remove them with a slotted spoon and incorporate them into the casserole. Peel and cut the leek and pepper in julienne and sauté in a pan with oil for 2 min. Season with salt, nutmeg and paprika, add the stir-fry to the casserole and let simmer until the beans are tender.

3. Peel the garlic and mash it in a mortar, add the egg yolk and a little of the cooking broth. Add the beans next to the chopped egg white before removing from heat. Let stand a few minutes and serve hot in a covered clay pot.

Calories: 510. Time: More than 60 minutes. Price: € 9.

9 beans with sausage

INGREDIENTS (4 PEOPLE):- 300 g of red beans - 1 carrot - 1 branch of celery - 1 leek - 2 potatoes - 150 g of fresh chorizo ​​for stew - 1 onion - 1 clove of garlic - 50 ml of olive oil - 1 tablespoon of paprika - 1 knife of flour - Salt - Pepper

1. Soften the beans in cold water 12 hours before use. Drain the beans well and put to cook in a large casserole together with the leek, the potatoes, the carrot and the branch of celery clean and chopped. Add the sausage and cook until the beans are tender; to Salt.

2. In a pan, prepare a sauce with the onion and garlic, peeled and chopped. Add the paprika and flour, stir and remove from heat.

3. Add the sofrito to the casserole and cook for 15 more minutes. Remove the pan from the heat and let stand a few minutes. Serve the beans with the sliced ​​sausage.

Calories: 678. Time: More than 60 minutes. Price: € 7.

10 black beans with rice

INGREDIENTS (4 PEOPLE): - 400 g of red beans - 125 g of rice (long grain) - 2 scallions - 1 tomato - 1 green pepper - 1 clove of garlic - 1 carrot - 1 pinch of chilli powder - Coriander or parsley - 4 tablespoons of oil Olive - Salt - White pepper

1. Soak the beans 12 hours in cold water. Drain and put them in a pan covered with salt water. Put them to cook over medium heat with a branch of parsley or chopped cilantro.

2. Peel the scallions and carrots. Chop them and incorporate them into the stew. In a pan with oil, sauté the pepper in thin strips and the tomato peeled and diced. Season with salt and pepper and add pressed garlic. Stir and, after five minutes, add the beans.

3. When the broth has been cooking 45 min, add the rice and cover. Cook over very low heat for 20 more minutes until the beans are very tender. Add the chilli powder and let stand before serving. Check the seasoning point and serve very hot sprinkled with chopped parsley or cilantro.

Calories: 510. Time: More than 60 minutes. Price: € 10.80.

11 Beans stew

INGREDIENTS (4 PEOPLE):- 1/2 kg of fresh beans - 100 g of fresh bacon - 1 large leek - 2 medium potatoes - 1 branch of celery - 1/2 l of vegetable stock - 100 ml of olive oil - A fresh mint leaf - A pinch of cumin - Salt

1. Wash the celery. Put 1 liter of salt water and the celery to cook. When the boil breaks, add the beans and some ground cumin. Let cook about 20-30 minutes until the beans begin to be tender.

2. Remove the crust from the bacon and cut into thin strips. Peel and chop the leek. Peel and chop the potatoes. Sauté the bacon and the leek in a casserole with oil. After 5 minutes, add half of the cooked beans and potatoes.

3. Cover with the vegetable stock. Add to the casserole, next to the chopped fresh mint leaf. Rectify the seasoning point and continue cooking until the potato is quite tender. To serve.

Calories: 400. Time: More than 60 minutes. Price: € 7.

12 Bean stew with cod and spinach

INGREDIENTS (4 PEOPLE):- 250 g of desalted cod - 250 g of beans - 200 g of spinach - 1 onion - 2 tomatoes - 4 cloves of garlic - 1 dl of oil - 1 teaspoon of paprika - Parsley - Cumin - Salt - Pepper

1. Let the vegetable soak the night before to soften. Clean well and chop the spinach. Peel and chop the onion. Peel, peel and chop the tomatoes.

2. Rinse and drain the beans and cook them covered with water in a large pan over low heat. Add the spinach when the legume is tender, salt and pepper to taste and continue cooking.

3. Meanwhile, sauté garlic, onion and cod in a pan with hot oil. When they are fried, add the paprika, stir and pour into the casserole. Crush the cumin and parsley in a mortar, mix with a little water and add to the pot, stir and cook another 10 minutes. Let stand and serve.

Calories: 450. Time: 60 minutes. Price: € 6.50.

13 White bean stew

INGREDIENTS (4 PEOPLE): - 250 g of white beans - 250 g of pumpkin - 100 g of cabbage - 1/2 onion - 2 potatoes - 2 cloves of garlic - 1 tip of serrano ham - 100 ml of crushed natural tomato - 4 slices of bread - 2 leaves of bay leaf - 1 sprig of parsley - Cumin - Salt - Pepper

1. Leave the beans to soak the night before in a bowl of water to soften them. Remove the pumpkin peel and cut the pulp into dice. Wash, drain and cut the cabbage in julienne. Peel and chop the onion.

2. In a casserole, cook the beans covered with cold water and with the two bay leaves for 15 minutes. Drain and return to the pot. Add the vegetables, ham, cumin, salt and pepper, cover with water and tomato puree, cover and let cook over medium heat until the beans are tender.

3. Peel the garlic and chop the parsley. Toast the bread slices, rub them with the garlic and sprinkle with the parsley. Present the dishes with the stew and a slice of bread as a side dish.

Calories: 400. Time: More than 60 minutes. Price: € 4.80.