The two simple and inexpensive recipes that Arguiñano eats at home every week


Riojan beans

More significant

00:45

00:30

00:45

Riojan beans

Difficultyeasily


Weather45 minutes

portions4

calories80 KCAL

Karlos Arguiñano returned and did so through the front door. The famous Spanish chef had the best season premiere of his program open kitchen in Antenna 3 by 19.1% Sharing and 964,000 viewers on Monday, September 12. The Basque chef swept the audience with his recipe for cold cucumber and avocado soup, and with another recipe for baked tuna with paprika potatoes. Similarly, in the initial shows, it was revealed by one recipes that you eat practically every week at home: Riojan beans. We will explain how this delicious dish is made, as well as another one that is used to be tasted at Arguiñano’s house, as explained by the chef himself.


Riojan beans

Bean Riojan style.
Bean Riojan style.
Javierme (Wikimedia Commons).

This is the typical recipe The Rioja Ideal for beating the autumn cold. The ingredient the main part of this spoon dish is beans, white beans which are collected before ripening and which are a real delicacy. They’re cheap and easy to make, so it’s no surprise that this is one of the recipes that is part of the weekly menu at Arguiñano’s house, since this article open kitchen.


Ingredients

500 grams of shelled white beans.

75 grams of sausage.

1 ham bone.

1 spring onion

1 green pepper.

1 clove of garlic.

3 piquillo peppers.

3 Joys of Riojan.

100 milliliters of tomato sauce.

EVOO.

Salt.

1 small spoon of sweet pepper.

Parsley.

Elaboration

Place the beans in a pot of water to cover them. Add a little salt and the ham bone and cook for 25-30 minutes.

The ham bone is removed, and if they are too soupy, some of the broth is removed.

Peel and chop the garlic and fry it in a pan with EVOO.

Dice the onion and put it in the pan. Remove the stem from the green pepper, cut it into cubes and add it. We do the same with piquillo peppers.

Season and simmer all the ingredients in the pan over medium heat for 20-25 minutes.

Add the paprika and tomato sauce, mix everything well, and mix until smooth with a whisk.

Mash the vegetables and add the puree to the pot of beans.

Cut the chorizo ​​into slices and fry in oil in a pan. When ready, add it to the bean pot without oil. We cook everything between five and 10 minutes.

Cut the Rioja delights into strips and place on a plate

Divide the beans among four plates and place the alegrías and the perefil leaves on top.

Lentils in 15 minutes


Lentils in 15 minutes

More significant

00:15

00:15

00:15

Lentils in 15 minutes

DifficultyShort


Weather15 MINUTES

portions4

calories120 CAL

A plate of lentils.
A plate of lentils.
MIGUELTMAYOFOTOGRAPHY (iStock).

Spoon food is perfect for fall, the season starts on September 23rd. And without a doubt, lentils are the star of the most famous recipe. Some people rule out its development due to the long process, but Arguiñano’s solution is a very rich recipe What to do only 15 minutes. In addition, he admitted that he does this every week at home.


Ingredients

300 grams of lentils.

1 zucchini

100 grams of rice.

2 leeks.

2 carrots.

1 head of garlic plus two cloves.

EVOO.

Salt.

1 bay leaf.

Parsley.

Elaboration

The first step is to clean the leeks. Once cleaned, rinse with water and cut into thin slices before steaming in a pressure cooker in a few tablespoons of oil.

Time to peel the carrots. After peeling, cut into half-moons and place in the pressure cooker. Season and steam the vegetables for four to five minutes.

Add 300 grams of lentils, bay leaves, garlic and a little salt.

Then all the ingredients are poured with water, covered and cooked for about 15 minutes. We have to start timing the time from the moment the valve rises.

Crush the garlic cloves without removing the skin and fry them in a pan with a little oil.

Add the rice to the same pan with the water (a little more than double the amount of rice). Season and cook for 15-18 minutes.

In another pan, add the washed and quartered zucchini and sauté in oil.

Finally, serve the lentils on four plates, then spread them with a little zucchini and a little rice. Dishes can be decorated with parsley leaves.

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