Beans with salmon, a low-fat recipe for eating legumes
Last Updated on
Total: 2 h 15 min Diners: 4
Although salmon is not the most popular fish in vegetable stews, it also looks wonderful in them. We could use it both fresh, as in this case, and smoked to give us that more characteristic flavor of smoke. Another option would be, and it would also be wonderful, to cure the salmon or to smoke it homemade beforehand a little. To do so, it would only be necessary to surround it with salt and sugar and leave it for thirty minutes like this. That way it would already have enough salt and it would also gain in texture, smoother. It works great with salmon. The fish is incorporated at the end in the stew, to be its flavor different from the beans or beans; or also of chickpeas or lentils or potatoes.
Because indeed, in this case I have used beans from La Granja but we could use any other type of beans. You just need to understand a little bit how to cook dried beans to make them perfect and, with all of them, the method is the same. We could make a sofrito to add at the end, also cook the beans in a broth, or you can always use the trick I have used here of mashing the Vegetable Recipes with part of the broth. That will help us to make the stew with flavor. Some people incorporate cornstarch for this at the end; or also a roux like the one made for croquettes but that gives us a characteristic flavor of the same. The salmon you can incorporate it in the stew itself or in the dish, depending on the texture; and, even, it could be incorporated as a tartar more crumbled between everything.
How to make judiones with salmon
Ingredients
. Judiones de la Granja beans, 400 g Saffron strands 14 pc Bay leaf, 1 leaf Onion, 1 pc Parsley, 1 tablespoon Salt, c/s Garlic clove, 1 pc Fresh salmon, 600 g Shrimp paste, 1 large tablespoon Ground black pepper, c/s Extra virgin olive oil, 2 tablespoons
Soak the beans in plenty of warm water in a large bowl. You have to understand that the beans are hydrating and absorbing water so it will have to be enough so that they do not remain dry. I always recommend adding a little baking soda and salt to the water to soften them better. Leave for at least 12 hours.
Step 2
After this time, remove from the water and place in a saucepan. Cover with water at least four fingers above and add a peeled white onion, parsley, saffron, bay leaf, salt and peeled garlic clove.
Step 3
Start cooking on high heat, skim off the foam if it starts to foam and, when it starts to boil, lower the heat to the minimum and cover leaving a hole for some steam to escape. Cook for approximately 2 hours or a little more. Check the cooking and that there is always enough water. If we wanted to give another flavor to our stew we could use a broth instead of water.
Step 4
When the beans are tender, remove the bay leaf. In a blender glass put the onion, garlic and a little of the cooking water. Add also the shrimp paste, this is optional, but it gives a lot of flavor to the stew. Mash very well and add this mixture to the pot again. Give it a stir, but do not put any utensils in so that the beans do not split.
Step 5
Slice the salmon into more or less large portions. Season the stew with salt and black pepper and give it a quick heat. If desired, add the salmon and let it cook for a couple of minutes in this heat. Another option is to put the raw salmon directly on the plate and dip it in the stew, so that it gets warm but does not cook. To the taste of each one.
Step 6
Top it off with a drizzle of extra virgin olive oil and, if desired, with a little chopped chives.
