Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine

Google+

October 2018

Mexican Recipes

Desserts Recipes

UpsideDown Apple Gingerbread

UpsideDown Apple Gingerbread Recipe
1/4 cup butter melted 2 large apples, peeled, cored and sliced 1/3 cup packed brown sugar GI...

read more

Catalan Bean Stew Recipe

Catalan Bean Stew recipe and other mexican recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Catalan Bean Stew recipe  PDF



2 dried red or brown chiles, such as pasilla
or New Me ican reds, or 1 tbsp Spanish or Hungarian sweet paprika 3 cups vegetable broth
2 medium onion peeled and amp quartered
4 ripe tomatoes
6 cloves garlic peeled
2 slices country style white bread
3 parsnips or carrots diced
1 potato peeled and amp diced
1/2 cup finely chopped flat leaf parsley
4 cups cooked fava beans or lima beans
1 cup cooked corn kernels
2 tablespoons sherry wine or to taste
1 tablespoon sherry vinegar or to taste
salt and freshly ground black pepper
Tear the chiles in half and remove the stems and seeds. Soak the chiles in the stock for 1 hour or until soft. If using paprika, dissolve it in the stock. Preheat the oven to 350 degrees.
Place the onions and tomatoes on a baking sheet lined with foil and roast them for 20 minutes. Add the garlic and continue roasting for 20 minutes, or until the garlic is soft and the onions are golden brown. Darkly toast the bread in a toaster.
Transfer the chiles to a blender with a slotted spoon, reserving the stock. Add the onions, tomatoes, garlic, and toast and puree until smooth, adding stock as necessary to obtain a thick paste. Note: A blender works better than a food processor for this purpose.
Transfer the chile mi ture to a large, nonstick frying pan and cook over medium heat, stirring often, for 3 minutes or until fragrant. Stir in the reserved stock, parsnips, and potatoes and half the parsley and cook, uncovered, stirring often, for 15 to 20 minutes, or until the vegetables are just tender. The recipe can be prepared ahead to this stage.
Stir in the fava beans, corn, sherry, and vinegar and simmer for 5 minutes, or until the beans and corn are thoroughly heated. Correct the seasoning, adding salt, sherry, or vinegar to taste. The mi ture should be highly seasoned. If the stew is too thick, add a little more stock. If too thin, simmer the stew, uncovered, to evaporate the e cess liquid.
Transfer the stew to a bowl or platter and sprinkle with the remaining parsley. Rice or polenta would make a nice accompaniment.

Catalan Bean Stew recipe and other mexican recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
775 people have voted
Last Reviewed on 2018-10-19



Friday, Oct 19 2018 Download & Print Catalan Bean Stew recipe  PDF   Mexican recipes RSS   New

2018 Best Cooking Recipes

New Recipes

Irish Coffee Crocker

New Cooking Recipes

Baked Potato Soup I
Baked Potato Soup I Recipe


6 potatoes 2 cups milk 1/2 cup butter 1/2 cup sour cream 3 slices bacon fried and crumbled 1/2 cup chopped green onions 1/2 cup shredded Cheddar cheese salt and freshly ground pepper to taste green onions for garnish shredded Cheddar cheese for garnish sour cream for garnish Peel and dice potatoes, and cook in water until tender. Drain potatoes and return to saucepan. Add milk and heat slowly. Do not allow to boil. Add butter, sour cream, bacon, green onion, and cheese. Cook just until butter, sour cream, and cheese are mostly melted. Season with sa...

Cooking Magazines: Baked Potato Recipes » October 2018   Baked Potato recipes RSS   Thumsb up

Dish Of The Day

Captain's Table Rolled Roast

Captain's Table Rolled Roast Recipe
ELAYNE CALDWELL KVNH17B 5 lb Rolled roast THE MARINADE ...
read more

Category: » Asparagus Recipes

View more dishes

>