Spanish cuisine · Soups & Stews

Michirones

Murcian stew of dried fava beans, braised in broth with bay leaf, garlic and hot paprika.

Ingredients · for 4 servings

• 400 g dried, peeled fava beans
• 6 garlic cloves
• 2 bay leaves
• 1 tsp hot paprika
• 1 tsp sweet paprika
• 2 dried chili peppers
• 1 onion
• 1 l strong vegetable broth
• 5 tbsp olive oil
• Salt, pepper

Instructions

1. Soak the fava beans in plenty of cold water for 24 hr., changing the water twice, then drain and rinse thoroughly.
2. Warm the olive oil in a braising pot and sauté the finely diced onion with the crushed garlic cloves over low heat for 8 min. until translucent.
3. Stir both paprikas in off the heat so they don't burn, and immediately deglaze with a ladleful of broth.
4. Add the beans, bay leaves and crumbled chili peppers, top up with the remaining broth and simmer covered over low heat for 60–70 min.
5. Only now add salt and simmer uncovered for another 10 min. until the beans are soft and the broth clings lightly and briefly around them.
6. Remove the bay leaves, season generously with pepper and serve the michirones very hot in small clay bowls as a tapa with bread.