Lentejas
This is a verbatim translation of the Lentejas recipe from the Rancho Gordo Bean Club newsletter, which in turn is apparently a verbatim replica of this recipe. This is actually one of the best bean dishes I’ve ever had.
Spanish-Style Pardina Lentils with Serrano Ham and Pimentón
Ingredients:
- ½ pound dried Rancho Gordo Pardina Lentils
- ¼ cup olive oil
- 5 garlic cloves, thinly sliced
- 1 medium onion, finely chopped
- 1 carrot, finely chopped
- 4 ounces Serrano ham, finely chopped
- 1 tablespoon Spanish pimentón, such as Rancho Gordo Castillo Pimentón
- 2 large tomatoes, chopped
- ½ cup dry white wine
- 1½ cups chicken or vegetable stock (or more, depending on your preference)
- 1 teaspoon red wine vinegar or sherry vinegar
- Salt and freshly ground black pepper
- ¼ cup chopped fresh flat-leaf parsley
Steps:
- Check the lentils carefully for debris, and rinse thoroughly. Because of the size and color of these lentils, pebbles and other natural debris may remain despite our best efforts to sort them before packaging.
- Place in a pot and add enough water to cover by about 2 inches. Bring to a full boil, then reduce heat to a gentle simmer, using a lid to help regulate the heat, and gently cook until done, 25 to 35 minutes. Strain and set aside, reserving the cooking liquid.
- In a wide, shallow pan over a medium heat, warm the olive oil. Add the garlic, onion, and carrot and cook until softened, 10 to 15 minutes. Add the Serrano ham and cook for another 5 or so minutes.
- Stir in the pimentón, tomatoes, and wine and simmer, stirring, until the mixture cooks down into a thick sauce, 5 to 7 minutes.
- Stir the lentils into the sauce with about ½ cup of the reserved cooking liquid and the stock. If you prefer a stewier dish, you can add more lentil-cooking liquid or stock. Season to taste with vinegar, salt, and pepper. Simmer until the lentils are heated through, 5 to 10 minutes. Garnish with parsley.
Modifications:
- Double the amount of ham. Any dry country ham is good, including Southern country ham and proscuitto.