Michirones (Murcian Dried Fava Bean Stew)
Dried fava beans stewed Murcia-style with chorizo, ham and chili. A powerful and very economical winter dish.
- Total
- 165 min
- Prep
- 15 min
- Servings
- 4
- Difficulty
- Easy
Free, no sign-up: it goes into your week and your shopping list.
Ingredients
Serves 4
- dried fava bean14 oz
- chorizo5.25 oz
- ham bone1
- bacon3.5 oz
- garlic clove4
- bay leaf2
- dried chili1
- sweet paprika1 tsp
- olive oil2 tbsp
- salt1 tsp
Method
- 1
Soak the dried fava beans for 24 hours, changing the water a couple of times.
- 2
Drain, put in a pot with the ham bone, bacon, bay leaf and water to cover by two fingers, and cook gently for 2 hours.
- 3
In a skillet, brown the sliced garlic and the sliced chorizo in the olive oil. Set aside, add the sweet paprika and stir.
- 4
Add the sofrito and the dried chili to the pot.
- 5
Cook 30 more minutes, until the beans are tender and the broth thick. Salt at the end.
Like this recipe?
Add it to your week and your shopping list builds itself: added up, scaled to your household and sorted by store section.
