Chef Isabel
Michirones Murcianos
Michirones are Murcia's dried fava beans, soaked hard and long, then simmered with ham bone, chorizo, pimentón, bay, and guindilla until the sauce clings rather than floods.
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Chef Isabel
Pochas a la Navarra
Pochas a la Navarra are the fresh white beans of late summer, cooked gently with onion, pepper, tomato, and olive oil until the broth turns pale, sweet, and creamy.
Chef Isabel
Alubias en Ajo Colorado Sevillanas
Alubias en ajo colorado are Sevilla's spoon food: white beans cooked plain, then made deep and red-gold with a mortar paste of fried garlic, bread, saffron, cumin, and pimenton.
Chef Isabel
Cuinat Eivissenc
Cuinat is Ibiza's Holy Week pot, dried favas and guixes folded with chard, collejas, garlic, mint, and ñora. The trick is cooking it until the greens and legumes become one thick spoonful.
Chef Isabel
Carillas Extremeñas
Carillas Extremeñas are Extremadura's quick black-eyed bean stew, built on a slow sofrito and the smoky red pimentón of La Vera, with chorizo giving the pot its backbone.
Chef Isabel
Judías con Perdiz Toledanas
Judías con perdiz are Toledo's winter spoon food: white beans, red-legged partridge, wine, bay, and a slow sofrito that gives the broth its dark sweetness.
Chef Isabel
Alubias Rojas de Ibeas
Burgos cooks its purple-red Ibeas beans slowly with chorizo, morcilla de Burgos, and tocino, a dark spoon stew where the rule is simple: shake the pot, never stir.
Chef Isabel
Alubias de La Bañeza con Boletus
This León guiso pairs La Bañeza beans with wild boletus, a quiet autumn stew where the beans simmer gently and the mushrooms go in near the end, while they still have bite and perfume.
Chef Isabel
Pochas a la Riojana
Pochas a la Riojana belong to La Rioja: fresh white beans simmered gently, then thickened with a pureed piquillo sofrito and a little chorizo until the broth turns sweet, red, and spoon-coating.
Chef Isabel
Recao de Binéfar
Recao de Binéfar is La Litera's widow stew: white beans cooked first, then potato and rice, finished with pimentón oil so a meatless pot tastes full.
Chef Isabel
Judiones de La Granja
Judiones de La Granja are Segovia's great spoon dish: giant white beans cooked low with chorizo, morcilla, and pork until the broth turns glossy and the beans stay whole.
Chef Isabel
Judías del Barco de Ávila
Judías del Barco de Ávila are Castilian spoon food: fine-skinned white beans from Gredos, simmered gently with chorizo, pimentón, and a dark, sweet sofrito that lets the bean lead.
Chef Isabel
Judías a lo Tío Lucas
Judías a lo Tío Lucas are Madrid spoon food: white beans and tocino made plain, then woken up with garlic, pimentón, cumin, and vinegar.
Chef Isabel
Fesols de Santa Pau Estofats
Fesols de Santa Pau are Catalan, from La Garrotxa: tiny volcanic-soil beans with a fine skin, cooked gently until creamy with cansalada, botifarra, sofregit, and patience.
Chef Isabel
Caparrones Riojanos
Caparrones Riojanos are La Rioja's red bean stew from Anguiano: small caparrón beans, pork rib, chorizo, and morcilla cooked low until the broth turns thick and red.
Chef Isabel
Olla de San Antón Granadina
Olla de San Antón is Granada's winter feast pot: dried favas and white beans cooked slow with salted pork, fresh pork, morcilla, rice, and wild fennel.
Chef Isabel
Caricos Montañeses
Caricos Montañeses belong to Cantabria: small red beans from the Cabuérniga valleys, stewed low and steady with pimentón and cumin until the broth turns creamy.
Chef Isabel
Alubias de Tolosa
Alubias de Tolosa are Gipuzkoa's near-black beans, cooked low in water and olive oil until the broth turns glossy, then served with the sacramentos, berza, and sharp Ibarra guindillas.
Chef Isabel
Faves a la Catalana
Faves a la Catalana are Catalonia's spring stew of tender fava beans, botifarra negra, cansalada, vi ranci, and mint, cooked covered and gentle so the beans stay whole and sweet.
Chef Isabel
Fabas de Lourenzá con Almejas
Fabas de Lourenzá con almejas is Galicia in one pot: buttery beans from Lugo, clean Atlantic clams, and a slow sofrito. Cook the beans first, then let the clams open at the end.
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