Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine

Google+

December 2018

Mexican Recipes

Crab Cake Recipes

Crab Cakes Makes 6

Crab Cakes Makes 6 Recipe
1 lb Maryland backfin crabmeat 1 Egg, beaten 1/4 Finely chopped green pepper 1 sl White bread, cu...

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
581 people have voted
Last Reviewed on 2018-12-11



Tuesday, Dec 11 2018 Download & Print Catalan Bean Stew recipe  PDF   Mexican recipes RSS   New

2018 Best Cooking Recipes

New Recipes

Cauliflower Marranca

New Cooking Recipes

Atomic Bread
Atomic Bread Recipe


1 pk Dry yeast 1/2 c Warm water 1/8 ts Ground ginger 2 tb Honey 13 oz Can evaporated milk 1 t Salt (optional) 2 tb Oil 4 To 4 1/2 cups whole wheat flour Makes 1 large loaf Dissolve yeast in the warm water in large mi ing bowl. Blend in the ginger and 1 Tbsp of the honey. Let stand in a warm place until the mi ture is bubbly (about 15 minutes). Stir in the remaining honey, and the milk, salt, and oil. With mi er on low speed (or with a wooden spoon) beat in the flour 1 cup at a time, mi ing well after each addition. If you are using ami er, beat in the last cup...

Cooking Magazines: Easy Bread Recipes » December 2018   Easy Bread recipes RSS   Thumsb up

Dish Of The Day

Halloween Jack O Lantern Frosties

Halloween Jack O Lantern Frosties Recipe
4 navel oranges (4 to 6) 1 (8 Oz.) Cont vanilla or plain yogurt Icing tubes several colors Deco...
read more

Category: » Halloween Recipes

View more dishes

>