Spain's BEST-KEPT White Bean Recipe | Alubias Blancas en Pepitoria

almonds

🥗Healthier: ground flaxseeds

💰Cheaper: sunflower seeds

Sunflower seeds provide a similar texture and flavor at a lower cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

Add 1 egg into a saucepan and fill it with water just enough to barely cover the egg.

Heat the saucepan on high until it comes to a boil, then place a lid on and turn off the heat, leaving the egg to sit for 10-11 minutes.

Heat a large fry pan over medium heat and add 60 ml of extra virgin olive oil.

Cut two slices from a baguette, each 1 inch thick (2.5 cm).

Remove the skins from 4 cloves of garlic and reserve 15 raw blanched almonds.

Add the baguette slices, garlic, and almonds into the hot fry pan and fry for 3-4 minutes until golden, stirring continuously.

Remove the pan from heat and transfer everything into a mortar, reserving any olive oil in the pan.

Add 0.17 grams of saffron threads and a dash of sea salt into the mortar, then add the yolk from the hard-boiled egg and pound until a paste forms.

Finely chop the egg white and set it aside.

Heat the same fry pan with the reserved oil over medium heat.

Roughly chop 1 medium onion and add it to the hot fry pan, stirring to prevent browning, cooking for 4-5 minutes until translucent.

Add 120 ml of dry white wine and simmer for a few minutes until the alcohol cooks off.

Add the bread, almond, and garlic mixture along with 600 ml of vegetable broth, mixing well and bringing to a boil.

Drain and rinse 2 cans of white beans (cannellini) and add them to the pan, seasoning with sea salt and black pepper, mixing gently.

Cover the pan and lower the heat to low medium, simmering for about 10 minutes to develop flavors.

Remove the lid and add the reserved chopped egg whites, mixing gently until well combined.

Remove the pan from heat and transfer the beans to a serving dish, garnishing with fresh parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens