Mexican Cooking

Rustic Beans with Jamón ConsorcioSerrano and Rosemary, paired with a Cava de Guarda Superior Reserva

Cava de Guarda Superior Reserva Siviendo.png

Cava Reserva is aged for a minimum of 18 months adding depth, aroma and complexity, with abundant bubbles and a pleasant freshness.

20 minutes

Difficulty

4 people

A stew for those who believe slow cooking is a form of love. Inspired by the rustic flavors of Catalan cuisine, this dish transforms humble pinto beans into something extraordinary. Jamón ConsorcioSerrano brings depth and character; rosemary perfumes each spoonful with its Mediterranean soul; and the sofrito base weaves it all together with a taste of tradition and a modern touch. Best enjoyed with a glass of DO Cava de Guarda Superior Reserva, rustic bread, and good conversation—before the main course even makes an entrance.

Ingredients

4oz Jamón ConsorcioSerrano, small diced

15oz pinto beans, cooked, drained (or cannellini)

3 tbsp extra virgen olive oil

1 white onion, small diced

4 garlic cloves, minced

1/4 cup of white wine

1 tbsp of parsley, minced

1 tsp of fresh rosemary or thyme, chopped

Salt and pepper

Pinch of Spanish Paprika (optional)

Instructions

In a large skillet or pot over medium-high heat, toast the jamón until crispy.

Remove and set aside.

In the same pan, using some of the rendered fat from the jamón, add the olive oil and cook the onion and garlic until the onion is nearly translucent (about 5 minutes).

Reduce the heat to medium and add the beans, a pinch of salt and pepper.

Stir and cook for 5 minutes.

Fold in the parsley, rosemary, and crispy jamón, and cook for 3 more minutes.

If you’d like, add a pinch of Spanish paprika at the end.

Serve warm with rustic bread and, of course, a glass of Cava de Guarda Superior Reserva.

If you’d like, you can top it with some grated aged Manchego or Mahón cheese for a creamier finish. You can also add a bit of chicken or vegetable broth and turn it into a comforting soup. Another great twist: blend it all and serve it warm as a dip.

DOREEN COLONDRES (@doreencolondres)

Passionate about conscious cooking and holistic wellbeing, she has built a career that combines gastronomy, lifestyle and communication. As a chef and content creator, she has shared her vision through digital platforms and audiovisual projects, connecting with a community that seeks to eat better without complications.

Appointed by the European Union as ambassador for our new educational campaign, with the aim of training professionals, consumers and students about the prestigious food regions and Cavas of D.O. Cava and Jamón ConsorcioSerrano, a recognition that reinforces her commitment to the dissemination of quality gastronomy.

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