Results tagged “beans”

Fabada Asturiana

This hearty stew hails from Asturias, in northern Spain, where they grow the best white beans.  The beans are dried and then used in this dish year-round. It really is the beans that make the dish - they are large, white and uniquely creamy and should be the most expensive ingredient in your stew since true fabas Asturianas sell for a small fortune.  This dish does not take much effort, but do give it time - five or so hours if possible.  There is probably nothing better on a dark, chilly evening than a steaming bowl of smoky fabada accompanied by a glass of deep red Rioja.


Green bean zeytinyağlı

I learnt this dish while staying with Zeliha İrez, an amazing cook who runs a guesthouse in Turkey.  Zeliha uses a pressure cooker to speed things up.  If you don’t have one, try to leave the beans gently cooking for five or more hours. 

Zeytinyağlı foods are a family of vegetable dishes which are cooked in olive oil.  They are common in western Turkey, where olive trees grow.  The beauty of the dish is that everything goes in the pot together and then requires little attention.



Culinary Anthropologist