Bean garnish
6 servings
30 minutes
Bean garnish is a simple yet exquisite dish of Spanish cuisine that perfectly complements meat dishes. In Spain, beans have historically played an important role in traditional gastronomy, and their combination with aromatic herbs and butter creates a rich and delicate flavor. Prepared by repeated boiling, this garnish has a soft texture and deep aroma highlighted by bay leaves and onions. The final sautéing in butter gives the beans richness and slight caramelization, while fresh parsley adds brightness and freshness. The dish pairs perfectly with stewed or roasted meats, making it an excellent addition to the main table. It is not only delicious but also nutritious, rich in protein and beneficial nutrients, making it a great choice for a hearty dinner.
1
Soak the beans in cold water overnight or for at least 3 hours. Then rinse under cold water. Place in a pot, fill with water to the top, cover with a lid, bring to a boil, remove from heat, and drain the water. Pour cold water into the pot to cover all the beans. Add a bay leaf, a halved onion, and cook over medium heat for 30 minutes. Add 250 ml of cold water, bring to a boil again, and cook for another 30 minutes. Repeat this process two more times. Total cooking time is 2 and a half hours. Transfer all the beans to a large colander.
- Beans: 300 g
- Bay leaf: 1 piece
- Onion: 1 piece
2
Melt butter in a pan, add beans, season with salt, and sprinkle with finely chopped parsley. Serve hot. This side dish pairs well with stewed or baked meat.
- Butter: 80 g
- Beans: 300 g
- Salt: to taste
- Parsley: 3 stems