Ávila: Judiónes de El Barco

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Good Evening,

Firstly, the subject title translates as follows: Ávila, is a historical city in the province of Ávila, which is located in Castilla León, close to 2 1/2 hours via car or bus or train from the Madrid  Capital. It is the birthplace of Saint Theresa, and a monumental repertoire denoting stunning ancient monuments including the Cathedral, the Basilicata and Tomb of San Vincente and the ancient fortress walls with cobblestone narrow streets. 

Many MGM classics were filmed in the city of Ávila. If I recall Charleston Heston filmed King of Kings or a similar biblical film in Ávila ...  

Judiónes are large white beans which grow in the region of El Barco de Ávila ( the boat of Ávila ) which is the three corners of Ávila. 

WHITE BEANS WITH SAUSAGE & SOFRITO ... 

350 grams of large white beans ( www.foodsofspain.com ) 

1 pig´s trotter ( optional ) 

1 pig´s ear ( optional )

*** Increase the amount of Pancetta & Ham or add more Sausage 

Several pieces of Guijelo ham ( a Serrano Ham sliced in chunks ) 

75 grams of pancetta

3 cloves minced garlic

3 to 4 large sausages ( sweet Italian can be subbed )

2 red ripe juicy tomatoes ( for the sofrito; peeled, seeded & chopped finely ) 

SOFRITO  ...

1 glass of Evoo

1 medium onion minced

1 small shallot 

2 cloves minced garlic

1 tblsp. smoked paprika ( Pimentón de La Vera ) 

1) soak beans overnight in salted water

2) place the beans the next morning in fresh salted water, and bring to boil; then, place on slow low flame, and simmer for 1 1/2 hours to 2 hours until tender. 

3) for the sofrito:  mince the onion, and garlic and sauté for 10 mins. until quite tender & golden

4) add the smoked paprika to the onions

5) stir gently and add the tomatoes finely minced; stir gently and simmer until a thick sauce forms

6) now add the sofrito to the beans with its liquid

7) on low slow flame; add the sausages 

8) sauté the pancetta and drain thoroughly from the oil 

9) sauté the ham sliced in dice and drain thoroughly from the oil

10) add the pancetta the last 20 mins. of the beans on slow cooking; and then, the ham 10 mins.

11) let simmer uncovered until nice and thick

12) take 5 tblsps of beans and mash against pot, to thicken the stew

SERVE WITH CRUSTY HOT BREAD AND A GOOD OAK AGED RED WINE FROM ONE OF CASTILLA LEÓN´s WINE REGIONS.

Enjoy, on a blistery cold day !

Margi.  

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Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Topic: Ávila: Judiónes de El Barco Posted: 27 December 2012 at 10:48
	Good Evening, Firstly, the subject title translates as follows: Ávila, is a historical city in the province of Ávila, which is located in Castilla León, close to 2 1/2 hours via car or bus or train from the Madrid Capital. It is the birthplace of Saint Theresa, and a monumental repertoire denoting stunning ancient monuments including the Cathedral, the Basilicata and Tomb of San Vincente and the ancient fortress walls with cobblestone narrow streets. Many MGM classics were filmed in the city of Ávila. If I recall Charleston Heston filmed King of Kings or a similar biblical film in Ávila ... Judiónes are large white beans which grow in the region of El Barco de Ávila ( the boat of Ávila ) which is the three corners of Ávila. WHITE BEANS WITH SAUSAGE & SOFRITO ... 350 grams of large white beans ( www.foodsofspain.com ) 1 pig´s trotter ( optional ) 1 pig´s ear ( optional ) *** Increase the amount of Pancetta & Ham or add more Sausage Several pieces of Guijelo ham ( a Serrano Ham sliced in chunks ) 75 grams of pancetta 3 cloves minced garlic 3 to 4 large sausages ( sweet Italian can be subbed ) 2 red ripe juicy tomatoes ( for the sofrito; peeled, seeded & chopped finely ) SOFRITO ... 1 glass of Evoo 1 medium onion minced 1 small shallot 2 cloves minced garlic 1 tblsp. smoked paprika ( Pimentón de La Vera ) 1) soak beans overnight in salted water 2) place the beans the next morning in fresh salted water, and bring to boil; then, place on slow low flame, and simmer for 1 1/2 hours to 2 hours until tender. 3) for the sofrito: mince the onion, and garlic and sauté for 10 mins. until quite tender & golden 4) add the smoked paprika to the onions 5) stir gently and add the tomatoes finely minced; stir gently and simmer until a thick sauce forms 6) now add the sofrito to the beans with its liquid 7) on low slow flame; add the sausages 8) sauté the pancetta and drain thoroughly from the oil 9) sauté the ham sliced in dice and drain thoroughly from the oil 10) add the pancetta the last 20 mins. of the beans on slow cooking; and then, the ham 10 mins. 11) let simmer uncovered until nice and thick 12) take 5 tblsps of beans and mash against pot, to thicken the stew SERVE WITH CRUSTY HOT BREAD AND A GOOD OAK AGED RED WINE FROM ONE OF CASTILLA LEÓN´s WINE REGIONS. Enjoy, on a blistery cold day ! Margi.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

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