Prep 10 mins
Cook 1 hr
According to "The Book of Spanish Cuisine," these "Jewish Uncle to Luke Beans" are a typical dish of Madrid cuisine made from beans cooked with pork fat. The dish is named after Uncle Luke, owner of a tavern in Madrid at Sevilla street. This recipe was very popular between 1850 and 1865, and is still served in some Madrid bars.
- 113.39 g chorizo sausage
- 113.39 g ham or 113.39 g prosciutto, cut in pieces
- 453.59 g dried white bean
- 59.14 ml olive oil
- 3 peppercorns
- 14.79 ml chopped parsley
- 3 garlic cloves (pressed or finely chopped)
- 1 bay leaf
- 1.23 ml thyme
- 2 cloves, crushed
- 2.46 ml salt
- Place the beans in large pot of cold water; bring to a boil; drain; cover with 1 quart of water.
- Add all the remaining ingredients except salt and cook, covered, over low heat at least 45 minutes, or until beans are tender. Add salt and cook slowly another 10 minutes.
- Serve with sardines, if desired.
We enjoyed these beans -- they make a nice hearty meal or side; especially if you want to serve them over rice. Loved the flavors. Made for PRMR, August, 2013
I found some Jamon Serrano and used that instead of the ham! Expensive, yes, but definitely worth it. My guests at my tapas party raved about the beans!!