Empedrat with Santa Pau beans

6

Easy

12h + 2h

Empedrat is one of the best-known typical dishes of Catalan gastronomy , it is a traditional dish in summer. It is presented as an exquisite fresh and crunchy salad where cod and beans are the stars of the dish. Its ingredients consist of both red and green peppers, tomatoes, black olives, salt and pepper optionally according to each person's tastes.

YOU MAY BE INTERESTED IN: ''BEANS, A FUNDAMENTAL FOOD FOR A HEALTHY DIET''

It has some variations depending on the province where it is made, but always maintaining the same style. It is a salad that is easy to prepare and uses inexpensive ingredients. With Empedrat you can stay in shape , it is very low in fat and also provides proteins, calories and carbohydrates. It is generally a dish that is served at dinners as the only dish, there is also the alternative of it being served as a side dish depending on the occasion. It is recommended that it be served as a single dish, and if it is the first time you try it, try to make it with cod, then you will have time to taste the different variants. Here we leave you the ingredients and the recipe that has been passed down from generation to generation.

EMPEDRAT WITH SANTA PAU BEANS

Ingredients (4-6 servings)

• 200 g dried beans from Sta. Pau
• 250 g desalted cod
• 1 green pepper
• 2 Raf tomatoes
• 1 handful of black olives from Aragon
• 1 spring onion
• vinegar
• oil
• salt
• pepper (optional)

Preparation (12 hours soaking + 2 hours preparation approx.): 1. Wash and soak the beans the night before (a minimum of 12 hours). 2. The day before, wash about 250 g of desalted cod loin, dry it well with kitchen paper and crumble it. Place the cod crumbs on a plate and drizzle with olive oil. Cover with plastic wrap and leave in the refrigerator overnight. 3. The next day, drain and wash the beans well. Put them in a pot and cover them with water. Bring to a boil and let it cook over low heat for about 50-60 minutes. It is advisable to add cold water when it starts to boil for the first time. 4. Add salt to the beans when they have been boiling for about 30 minutes. 5. Once the beans are ready, drain and let cool. 6. Wash the vegetables and chop them very small. (To remove the sting of the spring onion, we can put it well chopped in cold water and a good splash of vinegar and leave it until it is time to serve the empedrat). 7. In a large container, mix the beans, cod, olives and vegetables. 8. Add oil and vinegar. You can also add a little ground pepper and salt. Enjoy!