the bean of the Ganxet comes from Catalonia, mainly from the Maresme area. It is a type of very fine bean and the most traditional way of cooking it is with sausage, although it can be accompanied by an infinity of different ingredients. As in this case, with sepia. Another fantastic combination is with clams or blood sausage.
Although it is a product with a lot of energy and calories, it is a very healthy food option because it also has a high content of protein and mineral salts. Perfect to recover after a hard physical training.
Then we leave you with this recipe that my grandmother used to prepare for me at home:
- ½ kg of ganxet beans
- ½ kg fresh cuttlefish, diced
- 2 onions
- 2 ripe tomatoes
- 1 clove garlic
- 1 glass of white wine
- Olive oil
- 1 teaspoon sweet paprika
Soak the beans the night before preparing the dish.
In a nonstick cast aluminum pot Fry the diced cuttlefish in a little extra virgin olive oil. We booked.
In the same saucepan with the previous oil, fry a large diced onion and when it is done without getting too brown, add the grated tomatoes without the skin and fry together with a bay leaf over medium low heat.
We open the clams in a little water with a splash of white wine and reserve the broth.
Add the cuttlefish to the sauce along with the white beans. Add the clam broth and a little fish stock (if we have it) to give it more flavor. Season with salt and pepper and cook everything together for a long time.
Season with salt and pepper.