Entree: Spain – Murcia – Michirones (Hearty Murcian stew of dried broad fava beans simmered with cured ham and smoked paprika)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 45 min

Total 2 hrs 10 min

Ingredients

- 2 cups (400 g) dried broad beans (fava beans)
- Water for soaking and cooking as needed
- 1 ham bone, approx. 12 oz (340 g) (or ham hock)
- 8 oz (225 g) cured serrano ham or similar, diced
- 6 oz (170 g) Spanish chorizo, sliced
- 3 tbsp (45 ml) extra-virgin olive oil
- 1 large onion, chopped, approx. 8 oz (225 g)
- 4 cloves garlic, minced
- 1 medium ripe tomato, grated or diced, about 1/2 cup (120 g) (optional)
- 2 tsp (4 g) smoked paprika (pimentón de la Vera)
- 1/2 tsp (1 g) ground cumin
- 2 bay leaves
- 6 cups (1.4 L) water or light chicken/pork stock
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Rinse the dried broad beans and place in a large bowl. Cover with cold water by several inches and soak overnight (8–12 hours). Drain and reserve.
2. In a large heavy pot heat the olive oil over medium heat. Add the chopped onion and cook until soft and translucent, 6–8 minutes. Add the garlic and cook 1 minute more.
3. Add the diced serrano ham and sliced chorizo to the pot and sauté 3–4 minutes to render some fat and brown the edges. Stir in the grated tomato if using and cook until it breaks down, 4–5 minutes.
4. Add the soaked and drained broad beans, ham bone, smoked paprika, cumin, bay leaves, and 6 cups (1.4 L) water or stock. Bring to a boil, then reduce heat to a low simmer.
5. Simmer gently, partially covered, until the beans are tender and the flavors have melded, about 1 to 1 1/2 hours. Check water level occasionally and add hot water as needed to keep beans just covered.
6. When beans are soft, remove the ham bone, shred any meat from it and return the meat to the pot. To thicken the stew, mash about 1 cup (240 ml) of the cooked beans against the side of the pot with a spoon and stir back in, then simmer 10–15 minutes more. Adjust salt and pepper.
7. Serve hot garnished with chopped parsley and extra olive oil, accompanied by crusty bread to soak up the rich broth.

1. Rinse the dried broad beans and place in a large bowl. Cover with cold water by several inches and soak overnight (8–12 hours). Drain and reserve.
2. In a large heavy pot heat the olive oil over medium heat. Add the chopped onion and cook until soft and translucent, 6–8 minutes. Add the garlic and cook 1 minute more.
3. Add the diced serrano ham and sliced chorizo to the pot and sauté 3–4 minutes to render some fat and brown the edges. Stir in the grated tomato if using and cook until it breaks down, 4–5 minutes.
4. Add the soaked and drained broad beans, ham bone, smoked paprika, cumin, bay leaves, and 6 cups (1.4 L) water or stock. Bring to a boil, then reduce heat to a low simmer.
5. Simmer gently, partially covered, until the beans are tender and the flavors have melded, about 1 to 1 1/2 hours. Check water level occasionally and add hot water as needed to keep beans just covered.
6. When beans are soft, remove the ham bone, shred any meat from it and return the meat to the pot. To thicken the stew, mash about 1 cup of the cooked beans against the side of the pot with a spoon and stir back in, then simmer 10–15 minutes more. Adjust salt and pepper.
7. Serve hot garnished with chopped parsley and extra olive oil, accompanied by crusty bread to soak up the rich broth.