Paprika offers this dish a splendid colour and a Spanish scent
ingredients for 4 servings (cost about 2,5 € pp)
- 800 g potatoes
- 200 g canellini beans
- 1 large onion
- 1 red horn pepper
- 80 g sun-dried tomatoes
- EV olive oil
- 1 tsp paprika de la Vera
- fresh fennel leaves
– You seem too serious at your latest posts. “Whatever happened to YOUR heroes?”, Donald Trump, JaVale Mc Gee etc.?
– “No more heroes, any more,” my friend. I am afraid that people will consider me ridiculous!!!! So, I decided to make a break and write some more formal posts, without stupid intros. By the way, have you seen what JaVale did during his last game? Forget it, I will be serious at least till ……….. tomorrow, let´s proceed to today´s dish.
Potatoes and paprika are a great pairing, just think about the world famous bravas potatoes. So are beans and paprika, chili con carne is a classic example. So, why not pair all three ingredients to create a simple and hearty dish?
We start preparing the beans, by soaking them ……………..
STOP, STOP. Rewind:
Why not pair all three ingredients with sun-dried tomatoes, another excellent partner of them?
SO, we start preparing the beans, by soaking them the night before in mineral or filtered water.
The next day we drain the beans, we put them in a big pot full of cold water and we bring to a boil. After about 5 minutes we are going to see some foam on the surface of the water. With a slotted spoon we start removing the foam, till the moment the beans stop producing any more. We take the beans out of the “dirty” water and we wash them under running water.
We put the beans in a kitchen net, we fill a pot with cold filtered or mineral water and we put inside the net with the beans. We bring to heat and, when the water starts boiling, we reduce the heat to very low and we let the beans simmer till tender. We remove the beans and we keep them aside.
Meanwhile, we soak the dried tomatoes in lukewarm water for about an hour and we cut the vegetables (onion and pepper) in dice. I have to tell you that horn peppers have a very thin skin, so using them instead of the classic square ones, there is no need to peel them. We sub-fry onions and peppers in olive oil. They must remain tender and juicy, as well. We also cut the soaked sun-dried tomatoes in uneven pieces.
Second “Meanwhile”, in a pot with cold salted water we add the potatoes, peeled and cut in pieces. We bring to a boil, we immediately reduce the temperature and we let the potatoes simmer till tender.
We preheat the oven to 200 Celsius degrees. We put all ingredients (potatoes, beans, onion, horn pepper, paprika, sun-dried tomatoes) in a baking pan along with plenty of olive oil and we bake for about 10 to 15 minutes.
We serve garnishing with chopped fennel leaves.