Spain's Best-Kept White Bean

Por Spain on a Fork · 45 min

Ingredientes

Modo de preparo

1. Put the egg in a saucepan and add just enough water to cover it. Bring to a boil over high heat, then cover, turn off the heat and leave the egg for 10 to 11 minutes to hard-boil it. Peel it when cool enough to handle.
2. In a large frying pan over medium heat, warm the olive oil. After a couple of minutes, fry the baguette slices, garlic cloves and almonds for 3 to 4 minutes, until golden all over. Remove the pan from the heat.
3. Move the fried bread, garlic and almonds to a mortar, leaving the oil in the pan. Add the saffron and a pinch of sea salt.
4. Add the egg yolk to the mortar and pound everything with a pestle into a paste. Finely chop the egg white and set it aside.
5. Reheat the same pan over medium heat. After a couple of minutes, add the onion and stir often until translucent, about 4 minutes. Add the white wine, raise the heat to high and simmer.
6. After 3 minutes, when the alcohol has cooked off, stir in the paste from the mortar and the vegetable broth. Mix well and bring to a boil.
7. Add the drained, rinsed white beans and season with sea salt and black pepper. Stir gently, cover, and lower to a low-medium heat.
8. Simmer the beans for 10 minutes, then uncover, stir in the chopped egg white, and take the pan off the heat.
9. Transfer to a large serving dish and garnish with chopped parsley.

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