Beans from the mountains of Madrid have a fine and consistent texture; they are juicy and delicious.
Their aspect is white, large, kidney-shaped and somewhat flat.
They are still being grown in Madrid because of local consumers' recognition otherwise; they would have disappeared long ago.
Beans, like all other legume, are basic in a healthy and balanced diet. Their beneficial effects are due mainly to their high fibber and protein content; however, they are also a source of vitamin B6, riboflavin, and thiamine, as well as minerals such as, calcium, iron, magnesium and potassium.
They are very popular in stews, principally cooked with potatoes, "chorizo"sausages, bacon and blood sausage. Yet, they are also used to accompany meat dishes, in salads with tomatoes, green peppers, hard boiled egg, spring onion, etc.
Ingredients:
400 grams de beans from Montejo de la Sierra. 1 chpped spring onion (150 grams). 4 peeled cloves of garlic. 1 Bay leaf. 4 tablespoonsful of olive oil. 2 tablespoonsful of white-wine vinegar. Salt.
Preparation:
Soak the beans in water overnight.
Place the beans in a pot and cover them with water. Once the water starts boiling, pour it aout of the pot and cover again with cold water.
Add the chopped onion, the cloves of garlic, the laurel leaf and cook over low heat till the beans are tender (from 1hour and 30 minutes to 2 hours), add salt.
Strain the beans and add a vinaigrette dressing. Let cool.
