Real African Dishes: [MC-AllEthnic-Recipes] Catalan Bean Stew

* Exported from MasterCook *

Catalan Bean Stew

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : LowFat (Less than 10%) Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 dried red chilies -- or brown, such as pasilla or New Mexican reds, or 1 tablespoon Spanish or Hungarian sweet paprika
3 cups vegetable stock
2 medium onions -- peeled and quartered
4 ripe tomatoes
6 garlic cloves -- peeled
2 slices country-style white bread
3 parsnips -- or carrots, cut into 1/2-inch dice
1 potato -- peeled, cut into 1/2-inch dice
1/4 cup finely chopped fresh flat-leaf parsley
4 cups cooked fava beans -- or lima beans
1 cup cooked corn kernels -- preferably grilled
2 tablespoons sherry wine -- or to taste
1 tablespoon sherry vinegar -- or wine vinegar, or to taste
salt and freshly ground black pepper
1 tablespoon finely chopped toasted almonds

Tear the chilies in half and remove the stems and seeds. (For a really
spicy dish, you could leave the seeds in.) Soak the chilies in the stock
for 1 hour or until soft. If using paprika, dissolve it in the stock.
Preheat the oven to 350F.

Place the onions and tomatoes on a baking sheet and line with foil and
roast them for 20 minutes. Add the garlic and continue roasting for 20
minutes, or until the garlic is soft and the onions are golden brown.
Darkly toast the bread in a toaster.

Transfer the chilies to a blender wit a slotted spoon, reserving the
stock. Add the onions, tomatoes, garlic, and toast and puree until smooth,
adding stock as necessary to obtain a thick paste. Note: a blender works
better than a food processor for this purpose.

Transfer the chili mixture to a large, nonstick frying pan and cook over
medium heat, stirring often, for 3 minutes or until fragrant. Stir in the
reserved stock, parsnips, and potatoes and half the parsley and cook,
uncovered, stirring often, for 15 to 20 minutes, or until the vegetables
are just tender. The recipe can be prepared ahead to this stage.

Stir in the fava beans, corn, sherry, and vinegar and simmer for 5
minutes, or until the beans and corn are thoroughly heated. Correct the
seasonings, adding salt, sherry or vinegar to taste. The mixture should be
highly seasoned. If the stew is too thick, add a little more stock. If too
thin, simmer the stew, uncovered, to evaporate the excess liquid.

Transfer the stew to a bowl or platter and sprinkle with the remaining
parsley and the almonds. Rice or polenta would make a nice accompaniment.

Serves 4 to 6.

AuthorNote: The soulful cooking of Catalonia (the southernmost province of
Spain) entered America's culinary consciousness with the publication of
Colman Andrew's intriguing book "Catalan Cuisine" (William Morrow, 1988).
Fava beans are broad, fleshy beans popular from one end of Southern Europe
to the other (look for them at Italian markets ad specialty produce
shops.)

Cuisine:
"Spanish"
Source:
"High-Flavor, Low-Fat Vegetarian Cooking by Steven Raichlen, 1995."
S(Formatted by Chupa Babi):
"July 2010"
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Per Serving (excluding unknown items): 482 Calories; 5g Fat (9.0% calories
from fat); 21g Protein; 93g Carbohydrate; 20g Dietary Fiber; 1mg
Cholesterol; 1994mg Sodium. Exchanges: 5 1/2 Grain(Starch); 1 1/2 Lean
Meat; 2 Vegetable; 1 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 2873 1363 0 0 20020