Broad bean, ham and sausage stew

Name: Broad bean, ham and sausage stew (Michirones a la murciana)
Cuisine: Spanish
Ingredients: salt to taste; 500 g (1 lb 2 oz) dried broad beans, soaked for 48 hours; 125 g (4½ oz) chorizo or other spicy sausage, cut in 1.25cm (½-inch) slices; 125 g (4½ oz) chorizo or other spicy sausage, cut in 1.25cm (½-inch) slices; 1 ham bone; 100 g (3½ oz) serrano ham, thickly cut and diced; 1.4 litres (2½ pints) beef stock; 2 dried red chilli peppers, finely chopped

Michirones a la murciana

Preparation info

For
6
Tapas

Difficulty
Easy

Appears in

New Tapas

By Fiona Dunlop

Published 2002

About

This is one of Labradores’ most popular tapas. The recipe originates in Murcia, Spain’s smallest autonomous region, which lies between Valencia and Andalucía. It is similar to the Spicy broad bean and pork stew from Bodega Montaña, but the beef stock makes this a meatier dish.

Ingredients

500 g (1 lb 2 oz) dried broad beans, soaked for 48 hours
125

Europe
Spain
Valencia
Alicante

Method

Place all the ingredients in a large saucepan - in the order in which they appear in the ingredients list - using just enough stock to cover. But don’t add any salt and pepper yet.
Cover the pan and place over a high heat. When the mixture comes to the boil, turn the heat down and cook everything slowly for 1½-2 hours, or until the beans are tender. Top up the