This BEAN STEW is Barcelona's Best-Kept Secret | Alubias a la Catalana

By Spain on a Fork · 45 min

Ingredients

Instructions

1. Boil the eggs covered in water for exactly 10 minutes, then cool them, shell and finely grate them. Set aside.
2. Heat the olive oil in a stockpot over medium heat.
3. Fry the baguette slices, 4 whole garlic cloves and the almonds for 3 to 4 minutes, until golden all over. Move them to a mortar, keeping the oil in the pot.
4. In the same pot, cook the chopped onion and 3 chopped garlic cloves until slightly translucious, about 4 minutes. Add the grated tomatoes and season with salt and pepper, then simmer until slightly thickened, about 3 to 4 minutes.
5. Add the white wine and simmer for 3 minutes. Add the drained, rinsed beans and the vegetable broth, and bring to a high heat, stirring gently.
6. Pound the fried bread, garlic and almonds in the mortar with the saffron, parsley and a pinch of salt to a paste.
7. When the broth boils, stir in the paste, cover, lower the heat and simmer for 10 minutes.
8. Turn off the heat, stir in the grated eggs, then serve in shallow bowls garnished with parsley.

Summarized from Spain on a Fork's video. Watch it for the details.

More recipes with

GarlicOnionEggTomatoBreadAlmondBaguetteWhite bean