Michirones (Stewed Broad Beans)

Michirones are a super typical dish from the Spanish southeast, a super tasty fava bean stew. In the Campo de Cartagena area, the Huerta de Murcia, the Alicante Vega Baja and Mazarrón, it’s a dish you can easily find in any of their bars, taverns or restaurants.

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

Although at first glance it looks like a very wintry stew—which it is—we usually eat it at any time of year, and especially during the Spring festivities. Unlike other stews, this one doesn’t need to be eaten hot, although in winter that’s the best way.

Among the basic ingredients of this spicy fava bean stew you’ll of course find dried fava beans, the true stars of this dish, which we must soak for 48 hours, changing the water 2 or 3 times during this period. The soaking time is very important as it helps the beans become more tender and saves some cooking time. A hard or poorly cooked bean is not pleasant at all.

Traditionally, michirones are served in bowls or small casseroles made of clay and are eaten by spearing them with a wooden toothpick. A fun fact is that although the skin can be eaten without any problem, we don’t usually eat it—we leave the skins on a plate and only eat the inside. Basically, like sunflower seeds!.

T&G pizza and serving board, Émile Henry Dutch oven and Émile Henry bowls

Ingredients (serves 4–6)

• 500 gr of dried fava beans
• 1 ham bone
• 2 pieces of Ibérico pork belly
• 160 gr of spicy sarta chorizo, sliced
• 2 whole cayenne chiles, not split
• A few peppercorns
• 2 bay leaves
• 3-4 unpeeled garlic cloves
• 1 tablespoon of paprika
• Salt and pepper
• Extra Virgin Olive Oil

Preparation

1. Soak 500 gr of dried fava beans in water 48 hours before making the stew. Let them hydrate for 2 days, changing the water 2 or 3 times during this time. The beans will start to increase in size, hydrate, and soften, making their cooking time shorter. After forty-eight hours you’ll have 1kg of beans.
2. Once the beans have hydrated for 48 hours, it’s time to cook them. To do this, we’ll put in the casserole or Dutch oven the ham bone, pork belly, chorizo, 2 chiles, about 6–7 peppercorns, bay leaves, garlic, and the drained beans. Add water to cover by two or three fingers above. Cook over medium heat.
3. Lightly sauté the paprika with a little EVOO and add it to the Dutch oven just as it begins to boil.
4. Once it starts to boil, let it cook partially uncovered over medium-low heat for 2 hours. Add more water if necessary. The stew should be thick and reddish with a spicy kick. At this point add salt and pepper (only if needed!).
5. Serve in bowls or small casseroles made of clay, with just enough broth to dip bread into it.

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

T&G pizza and serving board, Émile Henry Dutch oven and Émile Henry bowls