These White Beans Are Spain’s Best-Kept Secret

Von Spain on a Fork · 45 Min.

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Zubereitung

1. Heat the olive oil in a stockpot over medium heat.
2. 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.
3. 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.
4. Reheat the same pot over medium heat and add the chopped onion, stirring constantly.
5. 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.
6. When it boils, cover, reduce to low and simmer for 10 minutes, gently shaking the pan now and then. Remove from the heat.
7. Spoon into shallow bowls and garnish with chopped parsley.

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