Beans or stewed white beans

During a time they assumed the basis of the Mediterranean diet, but over time they have come to occupy a discreet background in the family diet. I speak of vegetables.

Nutritionists advise that they be taken three times a week and that we banish the undeserved fame that they have of caloric food; They are rich in fiber, potassium and iron and low in fat. What happens is that years ago, because the physical wear was much greater than today, they were added many ingredients rich in fat. But we can prepare with them very dietetic, healthy and full of flavor dishes.

For today's recipe I opted for a good and high quality baked beans that were given to me in León, I will not say that the accompaniment I have put them little caloric, but as you will see the amount of compango that takes the ration is not very big and therefore the sin is venial :)



INGREDIENTS:

• 500 gr of beans
• 1 head of whole garlic
• 1 bay leaf
• 1 Asturian chorizo ​​
• 1 Asturian black pudding
• 1 piece of streaky bacon
• 2 small onions
• 1/2 red pepper (optional)
• extra virgin olive oil
• salt

ELABORATION:

The eve we put the beans soak with cold water. (They have to soak at least 12 hours)

We put the beans in cold water with nothing (or salt), so that the water only covers them, they cover themselves and they take to the fire .
When it breaks the boil drains the water and covers it again with cold water. Then add the head of garlic (if previously we have roasted, the taste will be much better), onions, bay leaf, the compango (sausage, blood sausage and bacon, whole) and a couple of tablespoons of olive oil .

We let cook everything over low heat about 2 hours or 2 hours and a half , approximately; during this time about 3 times cold water to cut the cooking.

When the beans are tender or we add a refrito (heat oil in a pan, refried onion and when it is golden, add a few tablespoons of flour, let it take We add paprika and three or four tablespoons of the broth of the beans, pass through the masher and add it to the pan where the beans are cooked) or (this is what I do) we put about three tablespoons of beans in a mortar and crush well until we have a puree, which we dilute with a tablespoon of the broth of the beans and add it to the pan where the beans are cooked.
This is the time to salt the beans
Let cook 5 minutes more, remove them from the heat and let them rest.






NOTES:

During the whole cooking the beans should be covered by water. Do not put an excess of water, but do not let them run out, otherwise the skin of the beans will crack.