spanish beans – 1
Originally uploaded by eyedropper.co.uk.
We were in Bilbao a couple of weeks ago, and while there I picked up a conpango, which is a pack containing a morcilla (spanish black pudding) a chorizo and some pancetta.
I didn’t know quite how to use it, hence being perplexed by the woman trying to sell me some dried white beans too. Anyway, upon getting home and a bit of googling, I found a good recipe and the above photo is the result… and oh my god what a result! I cooked them for about 12 hours, on the lowest heat my hob could manage, and this is after 24 hours soaking, so this is a real weekend thing.
They were absolutely amazing.. I kept saying to myself ‘..this is just beans, how can it taste so good!?’ Some other internet sites recommend pricking the chorizo and morcilla so they don’t burst. Here’s a shot after about 3 hours
I think the traditional way to serve them is with the meats separate to the beans, and as a starter. What’s probably not traditional is to eat three platefuls in a row then belly flop onto the couch moaning…
One to make again, only this time when there’s a lot of mouths to feed, but they really were fantastic..Bit gassy the next day mind.
