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
spanish beans - 2

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.

4 Responses to “Fabada-bing-fabada-boom!”

  1. 1 Lee Lee April 15, 2007 at 9:22 pm

    Sounds really delicious – not sure I could wait 12 hours though, plus Gût isn’t allowed that kind of nosh at the moment.

  2. 2 theyedropper April 16, 2007 at 2:14 pm

    the world is small, too small. the blogname, the headblog, the post. I leave in noth of spain near of Bilbao.

  3. 3 eyedropper April 16, 2007 at 9:15 pm

    hahah – too true my spanish/basque/catalan brother/sister*

    * Delete as applicable

  4. 4 theyedropper April 17, 2007 at 12:14 pm

    Brother, I leave in A coruña. The european west-side story,jejejeje.

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These are my personal views and not those of Channel 4 or the BBC
April 2007
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