{"id":1359,"date":"2013-04-10T11:02:37","date_gmt":"2013-04-10T09:02:37","guid":{"rendered":"http:\/\/www.shbarcelona.com\/blog\/en\/?p=1359"},"modified":"2016-05-31T18:39:53","modified_gmt":"2016-05-31T16:39:53","slug":"today-cocina-en-teach-us-how-to-cook-catalan-beans","status":"publish","type":"post","link":"https:\/\/www.shbarcelona.com\/blog\/en\/today-cocina-en-teach-us-how-to-cook-catalan-beans\/","title":{"rendered":"Today \u201cCocina en\u2026\u201d teach us how to cook catalan beans"},"content":{"rendered":"

Every two weeks the gastronomic website \u201cCocina en…”<\/span><\/strong> offers us a delicious traditional recipe for our readers become amateur cooks advised by those who know the most about it. Today they bring to us the recipe for the catalan beans (in Catalan ” faves a la catalana”), a seasonal, high-calories and nutritious dish. In the Medieval times beans was considered a food for poor people, but in Catalonia beans have been appreciated and incorporated to the Mediterranean diet in many ways. As usual the gastronomic website “Cocina en…” is kind enough to offer to all those that come on behalf of ShBarcelona<\/a><\/span><\/strong> a juicy 10% discount on the following courses and workshops:<\/p>\n

\u2022\u00a0Creative Tapas Workshop:<\/strong>\u00a0April the 16th<\/sup>
\n\u2022\u00a0Rice Workshop:<\/strong>\u00a0April the 20th<\/sup>
\n\u2022\u00a0Cooking Course to seduce<\/strong>: April the 13th<\/sup>
\n\u2022\u00a0Cooking with Seaweed:<\/strong>\u00a0April the 16th<\/sup>
\n\u2022\u00a0Course Wine and Cheese Pairings<\/strong>: April the 19th<\/sup><\/p>\n

Oh! And for wine lovers this week they also offer a Somontano Wine tasting in the morning<\/strong><\/span> or in the afternoon<\/span><\/strong>, on Saturday, April the 20th for only 6 euros<\/strong>. Wow!<\/p>\n

This is a very typical recipe in Catalonia.<\/p>\n

INGREDIENTS<\/strong><\/p>\n

1 Kg beans
\n1 black sausage (“butifarra negra”)
\n1 sausage (“longaniza”)
\n100g bacon (\u201cpanceta\u201d)
\n2 small ribs
\n1\/2 large onion
\nTwo red tomatoes
\n1 tender garlic (\u201cajo tierno\u201d)
\n1 bay leaf
\n1 sprig of mint (hierbabuena)
\nwater
\nvirgin olive oil
\nMoscatel wine
\nsalt
\npepper
\nsome anise<\/p>\n

PREPARATION<\/strong><\/p>\n

Start by shelling the beans and putting them aside.<\/p>\n

In a pan put a good splash of olive oil and toss the bacon, ribs and bay leaves and let fry gently.<\/p>\n

Meanwhile, we can cut all the vegetables and peel the tomatoes.<\/p>\n

\"\"<\/a>After a few minutes, we add the sausage to the pan until it brown. Don\u2019t let it overcook too much. When everything is brown, add the onion, the \u201chierbabuena\u201d and the garlic.<\/p>\n

Once everything is fried, toss the tomatoes slices and salt. After about five minutes add the wine and the anise. Don\u2019t add a lot of anise (liquor), only a few drops. We let the alcohol evaporate, toss the beans and let the mix a couple of minutes and add water until it covers the bean. Finally, add pepper.<\/p>\n

After about ten minutes, add the whole sausage full of holes you\u2019ve previously done so it doesn\u2019t break into pieces. We wait another ten minutes and try it to see if we have to add more salt to the beans. If the beans are still hard let them cook a little longer and if necessary add a little more of water as they get tender if there isn\u2019t enough stock.<\/p>\n

Once they are tender enough, put them out of the fire and cut the black sausage (butifarra negra), the bacon (panceta) and the sausage (longaniza) apart.<\/p>\n

And we have our beans with sausage, which are delicious accompanied with a good bread!<\/p>\n

Enjoy your meal!<\/p>\n

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\n Rate us!<\/span>\n <\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Every two weeks the gastronomic website \u201cCocina en…” offers us a delicious traditional recipe for our readers become amateur cooks advised by those who know the most about it. Today they bring to us the recipe for the catalan beans (in Catalan ” faves a la catalana”), a seasonal, high-calories and nutritious dish. In the […]<\/p>\n","protected":false},"author":2,"featured_media":69647,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[4421],"tags":[68,55,54,56,17,62,63,57,58,59,344,300,198,94,65,342,12,15,66,9,343,14,13,70,298,18],"_links":{"self":[{"href":"https:\/\/www.shbarcelona.com\/blog\/en\/wp-json\/wp\/v2\/posts\/1359"}],"collection":[{"href":"https:\/\/www.shbarcelona.com\/blog\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.shbarcelona.com\/blog\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.shbarcelona.com\/blog\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.shbarcelona.com\/blog\/en\/wp-json\/wp\/v2\/comments?post=1359"}],"version-history":[{"count":12,"href":"https:\/\/www.shbarcelona.com\/blog\/en\/wp-json\/wp\/v2\/posts\/1359\/revisions"}],"predecessor-version":[{"id":69648,"href":"https:\/\/www.shbarcelona.com\/blog\/en\/wp-json\/wp\/v2\/posts\/1359\/revisions\/69648"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.shbarcelona.com\/blog\/en\/wp-json\/wp\/v2\/media\/69647"}],"wp:attachment":[{"href":"https:\/\/www.shbarcelona.com\/blog\/en\/wp-json\/wp\/v2\/media?parent=1359"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.shbarcelona.com\/blog\/en\/wp-json\/wp\/v2\/categories?post=1359"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.shbarcelona.com\/blog\/en\/wp-json\/wp\/v2\/tags?post=1359"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}