Empty My Fridge
These White Beans Are Spain’s Best-Kept Secret | Alubias en Adobillo
Ingredients
- Extra virgin olive oil¼ cups
- Baguette2 slices
- Garlic6 cloves
- Paprika · smoked1 tsp
- Oregano · dried1 tsp
- Cumin · ground½ tsp
- Chili flake · crushed¼ tsp
- White wine vinegar1 tbsp
- Onion1
- White bean · cooked1 jar
- Vegetable broth2 cups
- Salt
- Black pepper
- Parsley · chopped
Instructions
- Heat the olive oil in a stockpot over medium heat.
- When the oil is warm, fry the baguette slices and whole garlic cloves for 3-4 minutes, until golden all over. Remove them from the pan and turn off the heat.
- Put the fried garlic in a mortar with the paprika, oregano, cumin and crushed red pepper. Season with salt and pepper and pound until smooth. Add the fried bread and keep mashing into a paste. Stir in the vinegar and water.
- Reheat the same pot over medium heat and add the chopped onion, stirring constantly.
- After 5 minutes, when the onion is slightly translucent, stir in the paste from the mortar and cook for 1 minute. Add the drained and rinsed beans and the vegetable broth, and bring to a high heat.
- When it boils, cover, reduce to low and simmer for 10 minutes, gently shaking the pan now and then. Remove from the heat.
- Spoon into shallow bowls and garnish with chopped parsley.
Summarized from Spain on a Fork's video. Watch it for the details.
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