Ganxet Beans Cassoulet with Cuttlefish Pappardelle and CarabinerosIn our series of mediterranean recipes in accordance with the mediterranean diet we recommend trying this Ganxet Beans Cassoulet with Cuttlefish Pappardelle and Red Prawns recipe: a hearty and healthy meal. Mongeta del Ganxet beans are a particular Protected Designation of Origin (DOP) legume from Catalonia. Such beans have a very fine and thin skin, a buttery texture and a very delicate flavor. Ganxet beans also contain more protein than other varieties and constitute the essential component of several Mediterranean stew recipes as well as are often used as sides for grilled meat and fish, adequately seasoned with olive oil, in salads or even in certain desert recipes. Carabinero prawns are prized for their impressive size, bright red color and robust flavour, while the cuttlefish pappardelle are a unique product of thinly sliced cuttlefish that’ll give substance to your meal.
|Prep Time||–||Cook Time|
|20 mins||80 mins|
Servings: 4 people
- 600g Ganxet Beans
- 1 Onion
- 1 Garlic Clove
- 150gr Tomato Paste
- 50ml 100% Arbequina Olive Oil
- 800ml Fish Stock
- 10gr Pimenton (Paprika)
- 2 Large Carabineros (Red Prawns)
- 30gr Marcona Salted Almonds
- 1/2 Glass of White Wine
- Salt and Pepper
Leave the beans covered with water overnight, so that they can soften up.
Chop the onion very finely and place it in a saucepan over high heat after having added olive oil, and sauté it.
Crush the almonds setting aside.
Once it is golden brown, add the crushed garlic. Once the garlic is colored, add the tomato paste and the paprika.
Add the salt and the pepper, at which moment you can also add the beans without the water, immediately filling the saucepan with the fish stock.
Add the almonds together with the glass of wine. Lower the heat to a minimum and let the liquid come down during 1 hour of cooking.
Split open the “carabineros” (red prawns) into halves with a knife, and mark them in a pan with olive oil, salt and pepper, setting aside.
After an hour cooking, add the cuttlefish pappardelle in the upper part of the saucepan, leaving them to cook for another 10 minutes, finally adding the red prawns before serving.
Serve it in a deep plate, accompanied by a decent dry white wine (for example from Rueda, Penedés or Albariño)