Bean Stew & New Great Wines


Spanish Table Seattle Newsletter                                                          January 26, 2012 

ONE HOUR PARKING VALIDATION:   Park in the Public Market Parking Garage at 1531 Western Avenue and receive one hour free parking validation when you spend a minimum of $35.00 at The Spanish Table.January CD sale!   Buy three and receive the least expensive one free!

KitchenspSpain is justifiably proud of its incredible variety of beans, peas and lentils which are used in stews, soups, and even paella. When the weather outside is blustery, I like to get a big pot of beans simmering with some ham hocks and chorizo, and savor the mouth watering aromas filling the house. Put on a movie and serve the bean stew with a glass of Rioja. That’s not a half bad way to spend a winter evening!

Spain’s most famous bean dish is the wonderful fabada, but there’s more in the Spanish bean pot than just fabes. In the Basque country you’ll find many local beans such as deep red Tolosanas. White beans from Leon have a fine and consistent texture; popular in stews, they are principally cooked with potatoes, chorizo sausages, bacon and blood sausage. The recipe below is adapted from “My Kitchen in Spain“, by Janet Mendel (Harper Collins 202, $16.99). It’s not a glamorous, photo-filled book, but for unfussy home-style Spanish cooking it’s one of the best. (I like her blog, too. Check it out.)

NEW PRODUCTS AND ITEMS BACK IN STOCKChocolove bars are back! Choose from Almonds & Sea Salt in Dark Chocolate, Coffee Crunch in Dark Chocolate, Ginger in Dark Chocolate or new flavors Salted Peanut in Milk Chocolate, and Peach & Pecan in Milk Chocolate.

Spicy Tunisian Olives – Find these in our deli cooler. Medium hot, buttery and meaty green olives warmed by a touch of heat.

Busha Browne’s Spicy Pepper Sherry ($7.99/5 oz). Sherry spiced with scotch bonnet peppers, made in Jamaica.   Add to soups, casseroles or even Bloody Mary’s.

Agnus EVOO  ($24.00/500 ml) A blend of Arbequina and Hojiblanca, this extra virgin olive oil is fruity with a touch of spice. It comes in a terrific Pyramid shaped bottle.  Ask to sample it.

EXCLUSIVE SPECIAL ORDER WINES ARRIVED TODAY FROM SPAIN.   Quantities limited and available only at The Spanish Table.torremor2009 El Halcon, Ribera del Duero ($16.99) Bodegas Torremoron is located in tiny Quintanamanvigo (pop. 94). We met many of the town’s residents during last May’s visit, as the winery employs nearly everyone in town. 2009 El Halcon is 100% Tempranillo, sourced from 75 year old vines grown in the highest elevation vineyard in Ribera del Duero. Vega Sicilia buys 20% of their fruit, and the best of the rest is used to make the 4500 cases of El Halcon. Aged 8 months in 3 year old French barrels, it is extremely aromatic. Notes of berry, vanilla, and coffee are balanced and well integrated. “.. it sports a fragrant nose of cedar, Asian spices, incense, lavender, and black fruits. Dense, rich, and round, it is a great value for drinking over the next 5-6 years.” 90 points Wine Advocate

2009 Dargo by Raul Perez, Vino de Mesa Mencia ($16.99) Ripe strawberry and cherry aromas up front give way to dark black fruit and minerals.   Think finesse, precision and elegance, a trademark of winemaker Raul Pérez.   Dargo is his value expression; he produced 1000 cases of it, a huge quantity for him.   We received one case. “The 2009 Dargo Mencia (100%) was 30% whole cluster fermented and aged for 7 months in 5000-liter foudres. Black cherry, cassis, mineral, and spice notes inform the nose of this surprisingly elegant red. Succulent, nicely balanced, and lengthy, this outstanding value will provide enjoyment over the next 5 years.  The Geografia Liquida wines are made by Raul Perez. 90 points Wine Advocate, 90 points Stephen Tanzer

2009 Pinyolet Selección, Montsant ($19.99) Made from old-vine Garnacha and Cariñena, 2009 Pinyolet Selección displays black fruit aromas with notes of crushed rock. Laced with minerals, it shows bright fruit and dark velvety elements, layered with notes of chocolate and road dust. Full-bodied and expressive, this has the stuffing to age for several years — if it lasts that long.   ” The 2009 Pinyolet Selección is made up of 80% Garnacha planted in 1945 and 20% Carinena planted in 1928 aged for 8 months in two-year-old French oak. Asian spices, incense, mineral, and a confiture of black fruits inform the nose of this juicy, incipiently complex red. Plush, friendly, and nicely proportioned, it can be enjoyed over the next 6 years. It is an outstanding value in pleasure-bent Montsant.” 91 points Wine Advocate

FINALLY BACK IN STOCK

2006 Kripta Cava Brut Nature ($78.00)   Just in time for Valentine’s Day, this cult cava comes in a handmade, amphora-shaped bottle and is now back on the shelf!   The grapes come from vineyards over 50 years old and it is aged on the lees for 4 years. Pronounced better than most Champagnes by an influential French wine critic, this exceptional cava continues to develop in the glass, revealing layers of buttered brioche, citrus peel, dried white fruit and mineral. Only 20% of this producer’s wine is exported.

Photo by Friederike Paetzold 

beansJudiones con Chorizo y Jamon1 lb Spanish Alubia Judión (large white beans), rinsed but not presoaked

1 ham bone or hock

1 large carrot cut into chunks

2 bay leaves

1 small green bell pepper, chopped

1/2 onion, chopped

1 tablespoon olive oil

1 leek, white & tender green parts, chopped

1 lb potatoes, peeled and cut into 1″ cubes

1 tablespoon salt

1 Palacios chorizo (7.9 oz), sliced

1/2 red onion, slicesd and sauteed

Put the beans in a soup pot w/ 6 cups water. Add the ham bone,bay leaves, green pepper, and onion. Bring the water to a boil and add the oil. Reduce the heat to a simmer, cover the pot, and cook for 1 hour.

Add 1 cup cold water. Simmer for another 30 minutes.

Add another cup of cold water. Add the leek, potatoes, salt, and chorizo. Bring to a full boil, then reduce to a simmer, and cook for another 30-60 minutes, until the beans are tender. Remove the bay leaves.

Serve the beans accompanied by sautéed onions and a glass of red wine . Serves 4.

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Filed under Books, Cava, crockery, Red Wine, Spain

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