Stewed Beans (Judías Estofadas)
Origin: Castile, Spain
Source: Anonymous, 1920
Ingredients
- beans (judías)
- cold water
- onion
- parsley
- pimentón (Spanish paprika)
- garlic
- a little olive oil
- a little manteca (lard)
- 1 slice bread
- a few beans (judías)
Instructions
- Soak the beans. Place them in a pot with cold water, onion, parsley, pimentón, garlic, a little olive oil, and a little manteca (lard). Cook over low heat until tender.
- Fry a slice of bread with a few of the cooked beans; pound and mash them together, then mix back into the pot with the remaining beans. Season well to taste.