Karlos Arguiñano has started with an autumn dish: a stew of white beans, chard and potatoes. "We have top-notch legumes, why aren't we going to take advantage of them?" says the popular chef. Furthermore, the Basque explains that it is an economical dish, because he remembers that "with one kilo of legumes ten people eat."
The preparation of this dish is very simple. First, the legumes are put in water for several hours. Then, sauté the onion and green pepper in a pressure cooker. Remove the water from the beans and cook them for ten minutes. Then, cut the potatoes into cubes and add them along with the cleaned chard. And cook for four more minutes.
Arguiñano assures that stews like these are ideal for maintaining a healthy diet. And he has brought out his nephews, children of his sister, the also cook Eva Arguiñano. "They have some tablets in their bellies, which I saw them surfing the other day. And I have a Swiss roll," she joked.
Continuing with the preparation of the stew, while everything is finished cooking, the ham is sautéed with some garlic and a little paprika is added, so that it "takes in all the flavor." A couple of minutes and everything is dumped into the pot. And to serve.
To close the menu for this Wednesday, October 11, Eva Arguiñano has prepared a cocoa cake with cottage cheese. According to the cook, a very simple and very delicious dessert to accompany the stew proposed by her brother.
The elaboration is very simple. All the base ingredients are poured and a dough is created, which must be completely homogeneous. Next, it is put on plastic wrap. For the filling, use the cottage cheese, butter, vanilla essence, flan mixture, two eggs and sugar. Mix well and put everything raw in the oven. 170 degrees, 45 minutes and dessert is ready.
