Spain·Region of Murcia
Michirones
Murcian dried broad bean stew
A Murcian stew of dried broad beans with ham, chorizo, bacon and chilli, served in an earthenware dish.
- Preparation
- 20 min
- Cooking
- 2 h 30 min
- Total time
- 2 h 50 min
- Difficulty
- Easy
- Servings
- 4
Soaking the beans: 24 h (not included in the total)
Ingredients
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Preparation
Tips
- Change the soaking water several times and always use good-quality dried beans; the long soak is essential.
- Skim the foam at the start of cooking: this keeps the broth clean.
- Always leave some broth with the beans: it stops them drying out when served.
- Taste the salt at the end, because the ham, bacon and chorizo already provide their own.
Variations
- For heat, chilli or black pepper may be used, according to taste.
- The meat garnish varies: chorizo, ham, bacon and ham bone in different proportions depending on the household.
Story of the recipe
Michirones: where it comes from.
Michirones are a traditional dish of the Region of Murcia made with dried broad beans, a crop that has been grown in the region for centuries. It is the main culinary use of these large dried beans, and it was a staple winter meal when fresh vegetables were scarce.
It is served in earthenware dishes, and it is customary to eat them by spearing the beans with a toothpick and taking them one at a time; many Murcians leave the skins on the edge of the plate, which is considered perfectly acceptable.
Sources
By RecetarioMundo.