Sevilla´s Best-Kept White Bean Stew | Potaje de Chícharos Recipe
EPISODE 621 - How to Make a White Bean Stew from Sevilla Spain | Potaje de Chícharos Recipe
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NAVY BEANS WITH HAM HOCKS, FAMILY RECIPE, RICHARD IN THE KITCHEN
In this video I show you how to make a pot of navy beans with ham hocks. This recipe is the way my dad and grandmother used to make them. This recipe sure bring back memories of a delicious Sunday meal.
Shopping List:
1 lb. Navy beans (the bag may also read Great Northern Beans)
2 large smoked ham hocks
2 1/2 Tbs. Kosher salt. (if using table salt use 1/2 that much)
Chicken stock or broth
1 tbs. each of shredded carrots, shallots, chopped celery
4 garlic cloves
1 tsp. course black pepper
Kosher salt to taste
1 bay leaf
1 sprig fresh thyme
3/4 stick salted butter
4 strips fried bacon
Bacon grease
Green onion chives
Jalapeno pepper slices
Directions:
Rinse and soak beans in cold water overnight and salt overnight.
Pour out the soaking water. Sort out any bad beans and rocks. Rinse beans.
In a large pot add the beans and ham hocks and cover with the chicken stock or broth just about 1 inch above the beans. Add more as needed throughout the cook.
Add the veggies, garlic and pepper and bring to a rapid boil.
Reduce the heat to medium low or so, cover and simmer 2-2 1/2 hours, stirring occasionally. Add more broth if needed.
After about 1 hour fry the bacon and set aside for toppings. Pour the bacon grease into the pot of beans and add the bay leaf and sprig of thyme. Add the butter, cover and continue to simmer for another 1 - 1 1/2.
When done, remove the bay leaf and thyme and discard. If the beans are too soupy just mash some of them and the sauce will thicken a bit. You could also add about 1 tbs. of corn starch to a bowl of cold water, stir then add to the beans and cook for about 15 more minutes to thicken the sauce.
Bowl up and top with bacon bits, green onions chives and jalapeno peppers.
Enjoy!
Navy Bean Soup
For more recipes visit TheUpBeetKitchen.com
This is a hearty and comforting soup that is easy to cook in a slow cooker so it is ready when you get home. Traditional French spices give this an earthy yet elegant flavor. The cashews are a healthy substitute to ham and give the soup a rich mouth feel. While everything could be thrown into the slow cooker in the beginning, by taking the time to sauté the aromatics and bloom the spices with the blended cashews, the flavor is trapped in the fat and will help enrich and distribute the flavor as it slow cooks all day. The soup could be eaten as is, but blending 1/3 of the soup before serving will also help to improve the mouth feel and enliven the flavor. This soup is also an example of a quick broth in which the mirepoix (2 parts onion, 1 part carrot, 1 part celery), and spices are cooked with the soup to create flavorful broth.
Ingredients:
2 tablespoon olive oil
1 medium yellow onion, small dice
1 tablespoon. salt
4 cloves garlic, minced
2 carrots, bias cut
2 stalks celery, quarter rounds
1 ½ tablespoons fines herbs
1 bay leaf
1 teaspoon dried marjoram
1 teaspoon dried thyme
1 teaspoon sage
1 teaspoon smoked paprika
1 teaspoon chili powder
½ cup cashews
2 cups dry navy beans, soaked 6 hours
2 quarts of water
1)Sauté onions, garlic and bloom spices. Note: this is slightly changed from the video. Blend cashews with 1 cup from the 2 quarts of water and cook for 3 minutes in sauté pan.
Warm sauté pan on medium high heat. Once pan is warm, add oil and salt and allow to warm for 30-60 seconds. Then add onions and sauté until translucent.
Then add the garlic and spices and cook for 30 -60 seconds making sure not to burn the garlic.
Blend the cashews in 1 cup of water and then add to the sauté pan, cooking for about 3-5 minutes to allow the flavor to infuse into the fat from the cashews.
2)Add the water, beans and contents from sauté pan into the slow cooker and cook on high for 6 hours.
3)Once cooked, remove bay leaves. Then remove 1/3 of the soup and blend until smooth and add back to soup. This will enhance the flavor and mouth feel.
Top with fresh cracked pepper if desired and garnish with a parsley leaf. This soup is great served with sourdough or a slice of whole grain bread.
Tips, tricks and variations
Soup is great to make in large batches and freeze in pint size canning jars. Lighter flavored beans such as pinto and Anasazi beans can be replaced for a slightly different flavor. A gastrique can be made with white wine or sherry vinegar to enhance the complexity of this soup. Adding a fresh bouget garni, a bundle of herbs that are tied together so they can easily be removed before serving, can also really elevate this soup. A bouquet garni usually consists of fresh thyme and bay leaf and can include other fresh herbs such as parsley, basil, burnet, chervil, rosemary, peppercorns, savory and tarragon. Brown rice, wild rice or even wheat berries can be added to this soup.
Southern Navy Beans Recipe
Slow cooked all day flavor with tips on how to cut your cooking time. PACKED with flavor. Beans like Grandma used to make.
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Andrew Zimmern's Simple Bean Soup
This soup is delicious any time of year. Give me a couple of minutes, and I'll make you a rock star.
White Beans and Ham Soup // I love it! ❤️
What a delight! This WHITE BEANS and HAM SOUP is a healthy and delicious classic, it is packed with flavor and texture. I love to prepare this hearty soup during chilly or cold days because it just hits the spot. The combination of flavors from the seasoning and textures makes it a winner. I added two pieces of smoked neck bones, diced ham, carrots, celery, onions and diced tomatoes, and i seasoned it well with rubbed sage, dried thyme and dried Rosemary to make it an all time favorite. If you’re looking for a healthy soup, look no further. I hope you give this recipe a try..❤️
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INGREDIENTS ________________
1 lb. Great Northern Beans
2 celery ribs (diced)
1 1/2 C. diced onions
3 small / medium carrots (bite size pieces)
3 large garlic cloves (finely minced )
1 Tbsp olive oil
1 Tbsp butter
2 pieces Smoked neck bones (or ham hock)
2 C. Cubed ham
1 tsp. Dried Thyme leaves
1 tsp. Crushed Rosemary
1/2 tsp rubbed Sage
1/2,tsp black pepper
2 1/2 Tbsp Chicken Bouillon (Knorr)
1 Tbsp Tomato Paste
1/2 tsp. ground Cumin
1 1/2 tsp. Ground dry mustard
1 diced tomato
2 Bay leaves
8 C. water
Chopped fresh parsley (for garnish)
● Please use CAUTION and watch out for bones when preparing this soup.
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.