Ingredients
- 2 eggs
- 100 g lean smoked bacon, diced
- 1 sweet onion, finely chopped
- 1–2 sweet red pointed peppers,
- seeded, cored and finely chopped
- 150 ml crème fraîche
- 2 dessert spoons of mustard
- 1 jar/can of large or regular white beans,
- drained weight 225 g
- 100 g cooked and peeled pink shrimp
- celery leaves
- Tabasco sauce
In Spain, they love to combine ingredients from the sea with those from the land—a concept known as mar y montaña (“sea and mountain”). For instance, they might pair chicken with shrimp, or add rabbit to a seafood paella. I came across the hearty white bean dish judías blancas described below, in Galicia—a rugged region in the far north of the country, often swept by wind and mist. For a long time, this area was one of the poorest parts of Western Europe, a fact reflected in its local cuisine, which relies on making the most of whatever is available. As the saying goes, “hunger is the best sauce”—though, for our purposes, a simple can of beans will do.
The endive salad I’m suggesting as a starter might seem unexpected for a Spanish-inspired meal; however, the Netherlands—along with northern France and Belgium—exports this vegetable to nearly every corner of the globe
- Pierce the eggs and boil them for 10 minutes in a generous amount of water. Refresh them under cold running water.
- In a large frying pan, gently sauté the bacon cubes in their own fat. Add the chopped onion and bell pepper, cooking until translucent. Mix the mustard with the crème fraîche; add two-thirds of this mixture to the pan, along with the beans (rinsed under cold water and drained of their cooking liquid). Increase the heat slightly, cover, and let simmer for 5 minutes.
- Rinse the shrimp in a sieve and place them in the center of the beans. Peel the eggs, cut each lengthwise into quarters, arrange them around the beans, and heat everything through gently while covered. Before serving, top the shrimp with the remaining mustard mixture. Garnish with sprigs of celery. Place a small bottle of Tabasco on the table for a fiery Spanish touch.
Drink: White Rioja.
Menu suggestion:
- Starter: Spanish endive salad (Ensalada de endivias). Remove the outer leaves from 2–3 heads of endive if necessary, and trim the base. Wash and chop the endive. Mix with a thick slice of chorizo or cervelat sausage (cut into small wedges), 2 tablespoons of halved green olives, and 1 tablespoon of chopped chives. Toss with a dressing made from 2 tablespoons of olive oil, 2 tablespoons of white wine vinegar, a pressed clove of garlic, salt, and pepper. Mix well in a bowl, then divide between 2 small serving dishes.
- Dessert: A large navel orange..