Spanish White Beans With Serrano Ham

Introduction: Spanish White Beans With Serrano Ham

About: I'm Dani from Spain. I hope to learn a lot in this community.

Legumes are a typical food of the Mediterranean diet and of Spanish cuisine in particular. In this dish we will combine them with one of the most delicious Spanish delicacies: Serrano ham.

This recipe is rich in nutrients and will bring extra energy to the colder days. If you have the opportunity to do it, you will taste one of the best dishes of Spanish cuisine.

Step 1: Ingredients

  • 0.8lb spanish white beans
  • 1/2lb serrano ham piece
  • 2 onions
  • 6 cups of water (aprox)
  • 2 tbs all purpose flour
  • 1 tbs sweet paprika
  • 3 tbs
  • olive oil
  • salt
  • baking soda

Step 2: Soak the White Beans Overnight

Soak the white beans in water overnight (max. 12 hours) with a pinch of salt and baking soda (this prevents you from getting gas afterwards)

Step 3: Rinse Off the Beans and Put Them in the Slow Cooker

In the morning, rinse off the beans. Put the beans in the slow cooker with one whole peeled onion and the serrano ham piece. Cover with water one inch higher than beans.

Cook the beans on low for 6-7 hours.

Step 4: Crumble the Serrano Ham

Remove the onion and the piece of serrano ham.

Discard the onion.

Let the serrano ham cool for a while. Crumble the ham with scissors.

Step 5: Chop and Cook the Onion

Chop the other onion.

In a nonstick skillet, heat the oil and add the chopped onion. Cook until the onion is translucent.

Add the flour. Cook for two minutes. Stir until the flour is the consistency of paste.

Add the paprika. Stir a few seconds and remove from heat.

Add two cups of the broth of the beans.

Step 6: Put Everything Together

Add the onion and flour mixture and the crumbled ham to the beans.

Stir carefully and serve.

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    3 Comments

    0
    jessyratfink
    jessyratfink

    2 years ago

    Beans and ham is my favorite! This looks delicious.

    0
    danielcaravaca
    danielcaravaca

    Reply 2 years ago

    Thanks :) It's one of my favourite recipes