Spanish Bean Stew Food - Recipe

SPANISH BEAN STEW 

Ingredients:

• 1 cup dried multi-bean mix or Great Northern beans, picked over and rinsed
• 1/2 cup pearl barley
• 3 cloves garlic, smashed
• 2 medium carrots, roughly chopped
• 2 ribs celery, roughly chopped
• 1/2 medium onion, roughly chopped
• 1 bay leaf
• Kosher salt
• 2 teaspoons dried Italian herb blend
• Freshly ground black pepper
• 1/2 ounce dried porcini mushrooms, crumbled if large, optional
• One 14-ounce can whole tomatoes, with juice
• 3 cups cleaned baby spinach leaves (about 3 ounces)
• 1/4 cup freshly grated Parmesan

Instructions:

1. Put 6 cups water, the beans, barley, garlic, carrots, celery, onions, bay leaf, 11/2 tablespoons salt, herb blend, some pepper and porcini mushrooms (if using) in a slow cooker. Squeeze the tomatoes through your hands over the pot to break them down, and add with their juices. Cover and cook on high until the beans are quite tender and the soup is thick, about 8 hours.
2. Add the spinach and cheese, and stir until the spinach wilts, about 5 minutes. Remove the bay leaf and season with salt and pepper.

Spanish Chicken Paella - Recipe

SPANISH CHICKEN PAELLA

Ingredients:

• 1 1/4 cup dried white beans
• 2 medium tomatoes, diced
• 1 medium onion, chopped
• 8 chicken drumsticks or a whole chicken
• 1 rabbit – skinned and cleaned
• 24 snails, cleaned
• 2 1/4 lbs green beans
• 2 artichokes, each cut into 4 pieces*
• 2 cloves garlic, finely chopped
• 4-6 cups chicken broth
• A pinch of saffron threads
• medium grain or "Pearl" rice

Instructions:

1. Cut the whole chicken into serving-size pieces or use 8 chicken drumsticks. If you use a whole chicken, use a meat cleaver to cut the chicken into pieces small enough to easily mix while sautéing. Do the same for the rabbit.
2. Snails should be thawed, clean and ready to cook.
3. Finely chop the garlic. Cut each tomato into 8 pieces. Rinse the green beans and snap them in half. Cut off any blemishes.
4. If you are using fresh artichokes, trim tops of leaves and cut off bottom stem. Cut artichokes in quarters, length-wise. If you are using canned artichokes, open and drain the artichokes. Set all vegetables aside.

Spanish Tinto De Verano - Recipe

SPANISH TINTO DE VERANO

Ingredients:

• Red wine
• Lemon-lime soda, such as Sprite or San Pelligrino Limonata
• Sparkling water, optional
• Lemon wheel, for garnish

Instructions:

1. Fill a large wineglass, goblet, or highball glass with ice.
2. Fill with equal parts red wine and lemon-lime soda. Adjust to taste with sparkling water (to make it less sweet).
3. Garnish with a lemon wheel.