Ingredients with Measurements:
- 1 pound of dried white beans (fabes)
- 1 whole partridge (perdiz)
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 bay leaves
- 1 teaspoon of sweet paprika
- 1/2 teaspoon of saffron threads
- 1/2 cup of white wine
- 4 cups of chicken broth
- 2 tablespoons of olive oil
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Skillet
Step-by-step instructions:
1. Soak the dried beans in water overnight.
2. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté for 2-3 minutes until the onion is translucent.
3. Add the soaked beans, bay leaves, sweet paprika, saffron threads, and chicken broth to the pot. Bring to a boil, then reduce the heat to low and let it simmer for 2-3 hours until the beans are tender.
4. While the beans are cooking, season the partridge with salt and pepper. In a skillet, heat some olive oil over medium-high heat and sear the partridge on all sides until golden brown.
5. Add the white wine to the skillet and let it reduce for a few minutes until the alcohol has evaporated.
6. Once the beans are tender, add the partridge to the pot and let it simmer for an additional 30 minutes until the flavors have melded together.
7. Remove the bay leaves and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 3 hours and 30 minutes
Temperature:
Simmer over low heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 350
Fat: 10g
Carbohydrates: 35g
Protein: 30g
Substitutions for ingredients:
- If you can't find partridge, you can substitute it with chicken or turkey.
- If you don't have saffron threads, you can use turmeric as a substitute.
Variations:
- You can add some chopped tomatoes to the pot for a slightly different flavor.
- You can also add some chopped chorizo or bacon for a smoky flavor.
Tips and tricks:
- Make sure to soak the beans overnight to ensure they cook evenly.
- Searing the partridge before adding it to the pot will give it a nice crispy texture.
- If the beans are too thick, you can add some more chicken broth or water to thin it out.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftovers in a pot over low heat until heated through.
Presentation ideas:
Serve the Fabes con Perdiz in a large bowl or individual bowls.
Garnishes:
Garnish with some chopped parsley or cilantro.
Pairings:
This dish pairs well with a crusty bread and a glass of red wine.
Suggested side dishes:
Serve with a side salad or some roasted vegetables.
Troubleshooting advice:
- If the beans are still hard after cooking for 3 hours, you can add some baking soda to the pot to help soften them.
- If the broth is too thin, you can mash some of the beans to thicken it up.
Food safety advice:
Make sure to cook the partridge to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Fabes con Perdiz is a traditional Spanish dish that originated in the region of Asturias.
Flavor profiles:
This dish has a rich and hearty flavor with a slight smokiness from the paprika and chorizo.
Serving suggestions:
Serve the Fabes con Perdiz as a main course for a cozy dinner with friends and family.
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Region: Spanish