40 minutes
A comforting and flavorful dish perfect for cold days, featuring a medley of winter vegetables, ham, and a rich sauce.
Large Carrot, cut into bite-size pieces
each
Large Leek, trimmed, washed, and cut into ¾-inch-wide slices
each
New Potatoes, quartered
each
Cauliflower Florets, from 1 small cauliflower
0 lb
Large Onion, chopped
each
tablespoons
Garlic Clove, chopped
each
Jamón Serrano, cut into small pieces
slices
tablespoons
to taste
1. Cook Vegetables
Bring a large saucepan of salted water to a boil. Add the large carrot, large leek, and new potatoes, and cook for about 20 minutes until they begin to soften. Then, add the cauliflower florets and continue cooking for another 10 minutes until all the vegetables are tender.
2. Prepare Sauce Base
While the vegetables are cooking, heat the olive oil in a skillet over medium heat. Add the large onion and fry until it becomes soft and translucent. Next, add the garlic cloves and jamón serrano to the skillet and cook for 1-2 minutes.
3. Make Sauce
Stir in the all-purpose flour, ensuring it coats the onion, garlic, and ham mixture. Cook for about a minute. Gradually add 2 cups of the reserved vegetable cooking water to the skillet, stirring continuously to create a smooth, thickened sauce.
4. Combine and Simmer
Once the vegetables are done, drain them, reserving the cooking water. Combine the reserved cooking water gradually with the garlic-ham mixture in the skillet, stirring until you have a smooth and well-blended sauce. Pour this mixture back over the cooked vegetables in the saucepan. Return the saucepan to the stove and let everything simmer together for about 10 more minutes.
Use high-quality, dried white beans, such as Asturian fabada, Great Northern, or cannellini, and soak overnight for even cooking and reduced cooking time. Drain and rinse before use to eliminate impurities and excess sodium.
Source authentic meats like chorizo and morcilla, or suitable substitutes. Brown meats in batches for proper caramelization and flavor development.
Develop a rich base by cooking onions until golden and garlic until fragrant, then adding meats back into the pot, utilizing the 'sofrito' technique.
Gently simmer the medley to meld flavors and maintain bean integrity, avoiding a rapid boil.
Use authentic smoked Spanish paprika and bloom saffron in warm stock before adding to the pot to enhance flavor depth and color.
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