MICHIRONES A LA MURCIANA
1 small onion, finely chopped
2 cloves of garlic, finely chopped
500g dried broad beans soaked for 48hrs or a jar in brine
200g Chorizo sausage cut into
½ inch slices
100g thickly sliced Serrano ham
1 tsp dried red chillies
1 litre of water
1 chicken stock cube
Salt and pepper
1 tbsp chopped parsley
2 tbsp olive oil
1tsp tomato puree
Heat the oil in thick-bottomed saucepan. Fry the onion and garlic until golden. Add the sausage, ham and chillies. Sauté for 2 minutes and then add the beans, tomato puree, water and stock cube.
Bring to the boil and then simmer covered for between 1½ and 2 hours. By then the beans should be tender. The sauce should be the consistency of a light soup. Add the salt and pepper. Top with chopped parsley and serve with hearty country bread.
The Murcians owe their market gardens - the Huerta - to the Romans who irrigated the fertile plains of the Rio Segura to make this region, throughout history, the most productive in Spain.