Origin of dish:
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Type of cooking:
Preparation time: 10 minutes
Cooking time: 120 minutes
Ingredients (Makes 16 pieces) :
-7 tbsp extra virgin olive oilMethod: Drain the beans and put them in a pan with a litre of water, bring them to a boil, skim off the scum, add the garlic head, onion halves, cloves and bay leaves.
-2 garlic cloves, chopped
-1 onion, finely diced
-300g chorizo, cubed
-300ml chicken stock
-300g ripe tomatoes, chopped
-2 tbsp flat leaf parsley, chopped
-300g dried arrocina or haricot beans soaked overnight
-1 onion, halved
-1 garlic bulb
-4 bay leaves
-8 slices Serrano ham
-4 slices sourdough bread, griddled and cut into 3cm pieces
-16 quails eggs
Cover and leave to simmer gently for 1 hour 30 minutes until tender. Drain and discard the onion, garlic, bay and cloves.
Heat 4 tbsp oil in a medium sauté pan, add the chopped garlic and the onion and fry gently until golden and soft.
Add the chorizo and continue to cook for 3 minutes until the chorizo starts to release its oil and starts to crisp. Stir in the beans followed by the stock.
Simmer gently for 20 mins until the beans are softened and ﬂavoured with the chorizo then stir in the tomatoes. Set aside to keep warm.
In a large frying pan, heat 3tbsp olive oil and fry the Serrano ham in batches until crisp and set aside to keep warm.
In the same pan (adding more oil if needed) fry the eggs, so they are crispy and lacy.
Place the toasted bread on a serving plate, spoon over some of the beans, top with a fried quails egg and the crispy ham broken into shards.