Abuela’s Aluvias con verduras (Beans with Vegetables)
Kicking off the first in my little Abuela's recipes series with what's essentially a pot of beans, but a really bloody good one. The written recipe is pretty basic and I decided to make a few small changes, just to give it a bit more flavour - like adding stock instead of just water and some toppings. Honestly I'm a bit fan - I had this on it's own but I think it would be great as a little side dish with some chicken or veggie protein. And it's very easy to make this Veggie or Vegan by using vegetable stock instead of chicken and using different toppings.
My chosen toppings today were a few slices of the best Iberico ham and a side of some tomato garlic toasts for dipping. I'm very happy with my choices. If you're in the UK, I would also strongly advise ordering your white beans from Brindisa (also found on Ocado).
¡Que aproveche!
- 1 Onion
- 2 Carrots
- 2 cloves Garlic
- 2 Baby Leeks
- 2 Bell Peppers
- 1 jar White Beans
- 500 milliliters Chicken or Vegetable Stock
- 1 teaspoon Ground Black Pepper
- 2 teaspoons Salt
- 4 Toast Slices
- 30 grams Unsalted Butter
- 3 cloves Roasted Garlic
- 6 Roasted Cherry Tomatoes
- 1 teaspoon Salt
- Chop all the vegetables into small cubes of a similar size. Combine everything - onion, garlic, peppers, carrots, leeks, beans, stock, salt and pepper - in a big pot.
- Put the pot on the hob over a medium-high heat and bring to the boil. Once it's just boiling, turn the heat down to low and simmer for an hour and a half, stirring every half an hour.
- Serve the beans on it's own as a main with toppings like Iberico ham, crispy onions or croutons, some chives and the tomato garlic toasts. Also can serve 4 people as a side to go with whatever protein you like!
- Mash together the butter, roasted garlic and tomoatoes, and salt. Toast the slices of bread and spread the butter mixture in a thick layer.
- Put the toasts under the grill/broiler for 6 minutes until the butter has melted and the toasts are crisp, and serve!