Olla Gitana is a typical soup of Murcia in the South East of Spain. Its combination of ingredients makes it practically a meal in its own right – and it is absolutely delicious and extremely filling.

It can be served with or without the addition of pork – and although many of the more traditional ingredients rule out this rich stew for vegetarians – with some careful fiddling it could be made suitable. Packed with beans and vegetables it is truly one of the best spanish stews / soups I have tasted. It is particular suited for the cold winter nights we are experiencing at the moment – yes, its true, even here we are having some seriously cold weather.

Ingredients::
2 x 14 oz tins chickpeas, drained and rinsed (or the equivalent dried, follow inst on pack)
2 pieces of pork shoulder
1 carrot, peeled and sliced on the diagonal
4 pints of chicken or vegetable stock
1 lb butternut squash, peeled, deseeded and cut into 1 inch chunks
10 oz French green beans, trimmed and cut into 1 inch long pieces
Sea salt and freshly ground black pepper, to taste
3 tbsp olive oil
3 garlic cloves, crushed and chopped
1 handful of blanched skinned sweet almonds
1 Spanish onion, chopped
1 tsp pimienton (or to taste)
2 ripe plums tomatoes, skinned and finely chopped
1 pinch saffron threads, crushed and added to 3 tbsp hot water
3 tsp red wine vinegar
Toasted Spanish peasant bread
Garnish – 2 tbsp fresh mint leaves, rolled and thinly sliced

Method::
Put the chickpeas, whole pieces of pork and sliced carrots into a deep cassrole or pan, add sufficient stock to come three quarters way up the casserole then place over a medium beat, bring up to the boil, add the butternut squash, French green beans, season and gently bring up to simmering point, cook for 15 minutes
Add the olive oil to a frying pan (with a nob of butter for extra taste) set over a medium heat, add the garlic and almonds, cook for about 2 minutes, keep moving all the time, remove from the heat and transfer to a bowl lined with kitchen paper to remove as much oil as possible
Add the onion to the frying pan and cook until softened but not browned, about 3 to 4 minutes
Add the pimienton, stir then add the tomatoes and 2 tablespoons of the stock from the casserole, continue cooking until the tomatoes soften, reduce and deepen in colour, this should take about 5 to 6 minutes, while stirring add the casserole then stir in the saffron
Cook over a gentle heat until the vegetables are tender, the butternut squash should have begun to disintegrate, add more stock should the soup become too thick
When ready remove the meat from the soup, cut up into pieces and serve separately
Put the almonds and garlic in a food processor and blitz until finely ground, gradually add the red wine vinegar while stirring, then add to the soup, simmer for 5 minutes then transfer to a serving dish

A light meal or side dish, these beans are simple but exceptionally tasty.

Ingredients:
Olive Oil
2 handfuls of Dwarf Beans,
2 tomatoes, diced
1 Onion, sliced
1 Clove Garlic
1 Slice of Jamon Serrano / Lonchego [or any you like]

Method:

• Heat some olive oil in a pan, throw all the ingredients in and lightly fry for around ten minutes until beans are done to your liking. Season with Salt & freshly ground black pepper. Its that simple.
  

Well, in a manner of speaking. This is my recipe for beans, as a healthier low sugar / salt alternative to the shop bought brands. My beans are packed with vegetables for a really tasty but healthy alternative to the much loved favourite – baked beans!

Ingredients
3 cups of dried Haricot Beans or 2 tins
1 Stick of Celery, finely diced
1 Onion, finely diced
1 Carrot, finely diced
2 Cloves of Garlic, fine
2 Fresh Tomatoes, finely chopped
1 250ml Carton of Tomato Frito / Pasata or sieved tinned tomatoes
Olive Oil

Method

If you are using the dried variety of beans you will need to prepare according to the instructions.  If you need advice on how best to prepare them for this specific recipe please let me know.

• Take a large pan and add a generous splash of olive oil
• Add the Onions, Celery and Carrot – lightly fry until softened. Then add the fresh tomatoes. Lightly fry until the tomatoes begin to fall.
• Add the beans and tomato frito. Cook through for another ten minutes
• Serve in a bowl with crusty bread!

Today I am attempting to introduce a little of Spain into my house by cooking a traditional fabada. Fabada is probably the second most famous Spanish dish after Paella, and I was taught by my ex amigos mama – the scariest women I have ever met.

She was however a fantastic cook and I will forever be greatful for giving me this recipe. It is wonderful served on the day, but I do find that a second portion warmed up the following day has a wonderful depth of flavour.

Ingredients : 4/6 people

550g Dried White Beans [Fabas]
2 Onions, chopped
4 Garlic cloves, crushed
125g grainy salted bacon
125g Jamon Serrano [ham], chopped
2tbsp Olive Oil
3tbsp Tomato Paste
1 tbsp Paprika
1 Bay Leaf
Salt and Pepper
A pinch of saffron
275g Chorizo Sausage
25g Mocillas [Spanish blood sausage]

Instructions:

Soak the fabes overnight in lots of cold water. No salt!

Drain the beans and rinse well. Place in a large saucepan, cover with cold water and bring this to a boil. Remove from heat, and drain again. Set aside.

Heat the olive oil in a large saucepan or flameproof casserole with the onions and garlic. Saute the onions until transparent. Stir in the tomato paste and paprika then add the drained beans, bacon, ham, and bay leaf. Season with pepper and add 1litre of water.

Bring to a boil, reduce heat to low, cover, and simmer of 1 1/2 hours. Periodically skim any scum from the surface.

After the cooking time, add the saffron, chorizons and morcillas and adjust the seasonings, adding salt and more pepper if required. Continue to cook for a further 30 minutes adding a little more water if necessary.

Serve hot.