michirones

Michirones are a super typical dish from the southeast of Spain, a super tasty bean stew . In the area of ​​Campo de Cartagena, Huerta de Murcia, Vega Baja Alicante and Mazarrón, it is a dish that you can easily find in any of its bars, inns or restaurants.

This dish is so popular and deep-rooted in our area that it is often even served as a tapa or portion in any bar in the area when you order a drink.

Although at first glance it may seem like a very wintery stew, which it is, we usually eat it indiscriminately at any time of the year and especially during the Spring holidays. Unlike other stews, this one does not need to be eaten hot , although if it is winter it will be the most appropriate.

Among the basic ingredients of this spicy broad bean stew are of course dried broad beans, the real stars of this dish, which should be soaked for 48 hours, changing the water 2 or 3 times during this time. The soaking time is very important as this will help the broad beans to be more tender and save us some cooking time. A hard or poorly cooked broad bean is not at all pleasant.

Traditionally, michirones are served in small clay bowls or casseroles and eaten by sticking a wooden toothpick into them. A curious fact is that, although the skin can be eaten without any problems, we don't usually eat it. We leave it on a plate and only eat the inside of it. In other words, as if they were sunflower seeds!

T&G pizza and serving board , Émile Henry cooking pot and Émile Henry bowls

Ingredients (for 4-6 people)

• 500 gr of dried beans
• 1 ham bone
• 2 pieces of Iberian bacon
• 160 gr of spicy chorizo ​​in slices
• 2 whole cayenne peppers, not split
• Some peppercorns
• 2 bay leaves
• 3-4 unpeeled garlic cloves
• 1 tablespoon paprika
• Salt and pepper
• Extra Virgin Olive Oil

Preparation

1. For 48 hours before preparing the stew, we will soak 500 g of dried broad beans in water. We must let them hydrate for 2 days, changing the water 2 or 3 times during this time. The broad beans will begin to increase in size, they will hydrate and soften, making their cooking time shorter. After forty-eight hours we will have 1 kg of broad beans.
2. Once the beans have soaked for 48 hours, it is time to cook them. To do this, put the ham bone, bacon, chorizo, 2 chillies, 6-7 peppercorns, bay leaves, garlic and the drained beans in the cocotte or pot . Pour water over the top to cover two or three fingers. Cook over medium heat.
3. Sauté the paprika with a little EVOO and add it to the pot just when it starts to boil.
4. Once it starts to boil, let it cook on a medium-low heat for 2 hours. If necessary, add more water. The stew should be thick and reddish with a spicy touch. At this point, add salt and pepper (only if it needs it!).
5. Serve in bowls or small clay pots with just the right amount of broth to dip bread in.

Needless to say, like many other stews, this one will be much better the next day.

T&G Pizza and Serving Board , Emile Henry kettle and Emile Henry bowls