GASTRONOMÍA ARAGONESA. ‘La gallina en pepitoria, un plato de toma pan y moja’, por Diana Roitegui.

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.

Soak alubias blancas in water overnight.

Drain and rinse the beans.

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onion and bell pepper; sauté until softened, about 5-7 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add chopped tomato, paprika, and saffron; cook for 3-4 minutes until the tomato breaks down.

Add soaked beans, bay leaves, and enough water to cover the beans by 2 inches.

Bring to a boil, then reduce heat and simmer for about 1.5 hours until beans are tender.

In a separate pan, toast almonds until golden, then grind into a paste.

Stir the almond paste into the bean mixture and cook for an additional 10 minutes.

In a bowl, beat eggs and temper them with a bit of the bean broth.

Slowly stir the egg mixture into the pot, cooking for 2-3 minutes until thickened.

Season with salt and black pepper to taste.

Garnish with chopped parsley before serving.

Cooking Techniques

Spice Level:

Allergens