This Spanish Vegetarian Chickpea Stew, known as Potaje de Garbanzos a la Andaluza, is possibly the best plant-based stew ever.

Serves 4

spainonafork.com

INGREDIENTS
3 tbsp extra virgin olive oil
20 blanched almonds
8 cloves garlic
1 small onion
1 green bell pepper
1 carrot
1 tbsp sherry vinegar
1 tsp sweet smoked Spanish paprika
1/2 tsp ground cumin
2 tomatoes
2 potatoes
2 cans chickpeas 15.5 oz each
3 cups vegetable broth
1 bay leaf
handful fresh parsley
sea salt & black pepper

INSTRUCTIONS
Drain the canned chickpeas into a colander and rinse under water, cut the potatoes (peeled) into small bite-size pieces, finely chop the onion, roughly chop 4 cloves of garlic, finely chop the green bell pepper, roughly chop the carrot (peeled) and finely grate the tomatoes

Heat a stock pot with a medium heat and add in the olive oil

After a couple of minutes add in the blanched almonds and four whole cloves of garlic (skins removed), mix continuously, after 3 to 4 minutes and the ingredients are lightly sauteed, transfer them into a mortar and set aside

Using the same pan with the same heat, add in the chopped onion, garlic, green bell pepper and carrot, mix continuously, after 3 to 4 minutes and the vegetables are lightly sauteed, add in the sherry vinegar, paprika and cumin, quickly mix together, then add in the grated tomato and season with sea salt & black pepper, mix together and then simmer without mixing

Once the grated tomato has slightly thickened, about 3 minutes, add in the chopped potatoes, drained chickpeas and vegetable broth, then add in the bay leaf, turn it up to a high heat and give it a gentle mix

When it comes to a boil, place a lid on the stock pot and lower to a low-mediun heat

In the meantime, add in 2 tbsp (8 grams) chopped fresh parsley into the mortar with the almonds & garlic, along with a kiss of sea salt, using a pestle, pound down on the ingredients until you form a paste-like texture

After simmering the stew for 15 to 20 minutes and the potatoes are just cooked through (you can always pierce them with a toothpick to ensure they’re done), add in the almond and garlic mixture, mix together until well mixed, then remove from the heat

Transfer into shallow bowls and garnish with fresh parsley

Fragrant Spaghetti is a medley of Mediterranean herbs and lemon infuse spaghetti with bright flavors and aromas.

Serves 4-6

lacucinaitaliana.com

INGREDIENTS
1 LB. thick spaghetti
4 OZ. homestyle bread (any crusty bread)
1/2 CUP Grana Padano cheese, grated
2 OZ. mixed herbs (thyme, wild fennel, rosemary, mint, parsley, marjoram)
lemon
bay leaves
extra-virgin olive oil
salt

INSTRUCTIONS
For the breadcrumbs: Chop the mixed herbs together. Heat the bread in a pan with a drizzle of oil and squeeze a bit of lemon juice on top. Remove the bread from the pan, season with about 1 oz. chopped herbs and 2 Tbsp. oil and blend everything together.

Bring a pot of water to a boil with a large pinch of salt, 2 bay leaves, and a pinch of chopped herbs. Cook the pasta in the fragrant water until al dente.

In the meantime, for the flavored oil: add the remaining chopped herbs and a squeeze of lemon juice to 1/2 cup oil.

Strain the pasta, reserving a bit of the pasta cooking water, and transfer back to the pot. Toss with the flavored oil, bread crumbs with herbs, Grana Padano cheese, and a bit of the cooking water. Cook for 30 seconds and serve.

One of the most famous Hungarian dishes, this slow-simmered Hungarian beef and onion stew is loaded with flavor and is positively delicious! Authentic Pörkölt, or Hungarian beef and onion stew, is a rich and flavorful dish. It features tender beef, caramelized onions, and traditional Hungarian spices like paprika and caraway seeds. The stew is simmered slowly for a deep and satisfying flavor. Pörkölt is typically served with potatoes or noodles, and it’s a comforting and delicious taste of Hungary.

Serves 4-6

Essen Recipes

INGREDIENTS
4 slices thick-cut bacon, diced (traditionally you would use about 2 tbsp of lard) and many Hungarians add some kolbasz for flavor
1 large yellow onion
1 green bell pepper
2 cloves garlic, minced
1 large tomato
1/2 tsp caraway seeds
1 bay leaf, salt and black pepper
1 1/2 pounds (700 g) stewing beef, cut into 1/2 inch pieces
4 tbsp sweet Hungarian paprika
1 1/2 tsp Salt
1/4 tsp freshly ground black pepper
Water

INSTRUCTIONS
Heat a heavy pot or Dutch oven and fry the bacon until crispy. Once done, add the onions and cook over medium-high heat until they turn golden. Add the bell peppers and garlic, and sauté for an additional two minutes. Next, add the beef to the pot and cook for one minute until it loses some of its pink color. Stir in the paprika, then remove the pot from the heat.

Add the tomatoes, bay leaf, caraway seeds, and season with salt and freshly ground black pepper. Pour just enough water into the pot to reach slightly over halfway up the stew mixture. Return the pot to the heat and bring it to a boil. Once boiling, cover the pot, reduce the heat to medium-low, and let it simmer for 90 minutes. If the stew is not thick enough, simmer uncovered for a few more minutes to allow some of the liquid to evaporate.

Serve with mashed or boiled potatoes or wide egg noodles. It is traditional to also serve a side salad, particularly a cucumber salad.

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Homemade Mashed Potatoes: Easy, Creamy, and Bursting with Flavor!

INGREDIENTS:
2 lb (1 kg) potatoes
1 tbsp salt
3 tbsp (50 g) unsalted butter
1/2 cup (120 ml) warm whole milk
1/2 tsp salt
Garnish with extra butter

INSTRUCTIONS:
To prepare the perfect mashed potatoes, start by cutting the potato into evenly sized pieces. Boil them in salted water until they are incredibly soft and can be easily crumbled with a fork. After draining, return the potatoes to the pot and mash them with butter and milk until they reach a creamy and fluffy texture.

Finally, transfer the mashed potatoes to a serving bowl and create decorative swirls on the top. This will provide the perfect canvas to drizzle some extra melted butter, taking the mashed potatoes to a whole new level of deliciousness!

It’s true that cooking dried beans may not sound that appealing—they can’t compete with canned when it comes to convenience. But for recipes where beans take centre stage, dried are well worth the extra time and effort. By adding your own seasonings from the start to the Pizza Beans, you can impart big flavor and control the salt levels. (Canned beans contain added salt, which you can partially remove by draining and rinsing them, but it’s worth keeping in mind if you are looking to reduce your sodium intake.)

Dried beans lend themselves well to batch cooking, since it’s easy to cook up a large quantity at once, and you can freeze them after cooking to add to future meals. They also yield a cheaper cost per serving than canned. Another benefit to dried is texture: Dried beans maintain their shape better during cooking, while remaining soft and creamy on the inside, whereas canned beans tend to turn mushy and break down.

Serves 6

INGREDIENTS
1 lb (454 g) large lima, butter or gigantes beans soaked in cold water for 4-8 hours, or overnight in fridge
¼ cup olive oil
1 medium onion, chopped
4 garlic cloves, thinly sliced
½ tsp fennel seed
½ tsp chili flakes, plus more for topping
4 cups water
1½ tsp kosher salt
2 dried bay leaves
1 sprig fresh oregano
1 can whole, peeled San Marzano tomatoes, liquid drained
A handful of cheese for topping (optional)

INSTRUCTIONS
Heat olive oil in a large pot over medium-low heat. Add onions and cook until translucent and beginning to brown, 5 to 8 minutes. Add garlic, fennel and chili flakes and cook 2 to 3 minutes more. Add drained beans, 4 cups of water, salt and bay leaves. Bring to a boil then reduce to a simmer and cook, keeping at a gentle simmer until beans are tender, 45 minutes to 1 hour.

Add tomatoes, breaking up with your hands, and cook over medium heat, stirring occasionally until liquid is thickened, tomatoes begin to break down and beans are very tender, 25 to 30 minutes. Season with more salt, if needed.

Serve beans topped with your favourite cheese, fresh oregano or basil leaves, some crusty bread and a drizzle of olive oil.

TIP
You can substitute two 15-ounce cans of lima or cannellini beans for dried. After you cook the garlic, fennel and chili flakes in Step 1, add the canned beans and move directly to Step 2.

This Spanish Rice with Canned Sardines, known as Arroz con Sardinas en Conserva, is possibly one of the best rice dishes that hail from Spain. We´re talking layers of amazing flavors, easy to make and all done in a little over 30 minutes.

Serves 4

spainonafork.com

INGREDIENTS
1/4 cup extra virgin olive oil
1 small onion
4 cloves garlic
1 red bell pepper
1 carrot
1 tsp sweet smoked Spanish paprika
2 tomatoes
3 cups fish broth
1/4 tsp saffron threads
1 cup Spanish round or Arborio rice
1/3 cup frozen peas
2 cans sardines in olive oil
1 bay leaf
1 lemon
pinch sea salt
dash black pepper

INSTRUCTIONS
Finely chop the onion, roughly chop the garlic and finely chop the red bell pepper & carrot

Heat a large fry pan with a medium heat and add in the olive oil

After a couple of minutes add in the chopped vegetables, mix continuously, after 3 to 4 minutes and the veggies are lightly sauteed, add in the paprika, quickly mix together, then add in the tomatoes finely grated and season with sea salt & black pepper, mix together, then simmer without mixing the mixture

Once the grated tomato has slightly thickened, about 3 to 4 minutes, add in the fish broth, saffron and bay leaf, turn it up to a high heat and give it a gentle mix

When the broth comes to a boil add in the rice, give it one final mix so everything is evenly distributed, simmer without mixing

After 9 to 10 minutes and most of the broth has been absorbed by the rice but there is still plenty of broth left, lower to a low-medium heat, add in the frozen peas over the rice, making sure they´re evenly spread around and the canned sardines, I like to add them in a circular design as it gives the dish a beautiful presentation, continue to simmer without mixing

Once there is virtually no broth left, about 5 minutes, turn it up to a medium-heat and simmer for 2 to 3 minutes, this is to achieve the socarrat, which is that layer of burnt caramelized rice underneath, then remove from the heat, cover the pan with foil paper and a dish cloth and let it sit for a couple of minutes, the uncover the pan

Garnish with lemon wedges and serve at once

Cajun Jambalaya is a one-pot wonder, an Acadian specialty that, unlike most other star dishes from Louisiana, cooks (chicken and vegetables and rice) in one fell swoop.

Serves 6-8

saveur.com

INGREDIENTS
1 whole chicken (3 lb.), cut into pieces
1 tsp. kosher salt, plus more to taste
½ tsp. cayenne
4 large cloves garlic, peeled; 2 whole and 2 minced
4–5 Tbsp. vegetable oil
1 cup finely chopped onion
½ cup finely chopped green bell pepper
2 bay leaves
1½ cups long-grain white rice, uncooked
1 lb. Cajun andouille, sliced ¼ inch thick
3 cups homemade or store-bought chicken stock, hot
¼ cup finely chopped scallions
¼ cup finely chopped flat-leaf parsley

INSTRUCTIONS
Season the chicken with salt and cayenne. Smash the whole garlic cloves with the flat side of a knife. Rub onto the chicken, then discard the garlic. In a large, heavy pot over medium heat, add the oil. When the oil is hot, add the chicken in 2 batches and cook until browned, 8 minutes per batch, adding more oil as needed; set aside.

In the same pot, add the onion, bell pepper, minced garlic, and bay leaves. Cook over medium heat, stirring occasionally, until the onions are golden brown, about 8–10 minutes. Add the rice and andouille; cook, stirring frequently, until lightly browned, 15–20 minutes. Return the chicken to the pot, add the stock, and bring to a simmer. Reduce the heat to low, cover, and cook until stock is absorbed, about 30 minutes.

Fluff rice with a fork and season with salt. Just before serving, stir in the scallions and parsley.

Red Beans and Rice: So thick, so creamy and so flavorful! The beans are cooked just right – perfectly tender, served with rice and smoky andouille sausage.

Serves 6-8

damndelicious.net

INGREDIENTS
1 cup basmati rice
1 tablespoon vegetable oil
1 12.8-ounce package smoked andouille sausage, thinly sliced
1 medium sweet onion, diced
1 green bell pepper, diced
2 celery ribs, diced
2 tablespoons tomato paste
3 cloves garlic, minced
1 ½ teaspoons Cajun seasoning, salt-free
3 15-ounce cans red beans, drained and rinsed
3 cups chicken stock
1 teaspoon hot sauce
1 bay leaf
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves

INSTRUCTIONS
In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.

Heat vegetable oil in a large stockpot or Dutch oven over medium heat. Working in batches, add sausage, and cook, stirring frequently, until sausage is lightly browned, about 3-4 minutes; set aside.

Add onion, bell pepper and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.

Stir in tomato paste, garlic and Cajun seasoning until fragrant, about 1 minute.

Stir in red beans, chicken stock, hot sauce, bay leaf and sausage; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer for 15 minutes. Uncover; continue to simmer until reduced, an additional 15 minutes.

Using a wooden spoon, mash beans until slightly thickened, if desired; season with salt and pepper, to taste.

Serve immediately, topped with rice and garnished with parsley, if desired.

These Spanish Butter Beans with Tuna are filled with flavors, made with simple heart-healthy ingredients and all done in just 30 minutes. Serve this dish next to a crunchy baguette and a bottle of Spanish wine for a nutritious and fulfilling meal.

Serves 4

spainonafork.com

INGREDIENTS
2 tbsp extra virgin olive oil
1 onion
4 cloves garlic
1 tsp sweet smoked Spanish paprika
1/2 tsp ground cumin 
3 tomatoes
2 cans butter beans 15.5 oz each
2 cups vegetable broth 
2 cans tuna in olive oil 5 oz each
1 bay leaf
pinch sea salt
dash black pepper
handful fresh parsley

INSTRUCTIONS
Finely chop the onion, roughly chop the garlic and finely grate the tomatoes

Heat a large fry pan with a medium heat and add in the olive oil

After a couple of minutes add in the onion and garlic, mix continuously, after 3 to 4 minutes and the onion is translucent, add in the paprika and cumin, quickly mix together, then add in the grated tomato and season with sea salt & black pepper, mix together and simmer

Once the grated tomato has slightly thickened, about 3 minutes, add in the canned butter beans (drained & rinsed), the vegetable broth and the bay leaf, rasie to a high heat, when it comes to a boil place a lid on the pan and lower to a low-medium heat

Meanwhile, drain the cans of tuna into a sieve with a bowl underneath and gently shake the sieve to remove any excess oil

After simmering the beans for 10 minutes, remove from the heat, add in the drained tuna and gently mix together

Transfer into shallow bowls and sprinkle with finely chopped parsley

This One-Pan Spanish Salmon and Beans is what delicious and healthy food is all about. It´s packed with flavors, made with heart-healthy ingredients and all done in about 30 minutes. Truly the kind of food that´s going to fill your body with so much goodness.

Serves 4

spainonafork.com

INGREDIENTS
2 tbsp extra virgin olive oil
2 salmon fillets 8 oz each
1 onion
4 cloves garlic
1 carrot
1 green bell pepper
2 tomatoes
1 tsp sweet smoked Spanish paprika
1/4 tsp saffron threads
2 cans white beans 15.5 oz each
1 1/2 cups vegetable broth
1 bay leave
pinch sea salt
dash black pepper
handful fresh parsley

INSTRUCTIONS
Finely chop the onion, roughly chop the garlic, finely chop the carrot (peeled), finely chop the green bell pepper and pat the salmon fillets dry with paper towels, then season them with sea salt & black pepper and cut each one into two pieces, for a total of four pieces of salmon

Heat a large fry pan with a medium-high heat

After a couple of minutes add in the olive oil and the pieces of salmon, all in a single layer, cook for 1 minute per side, then remove from the pan and set aside

Lower the heat to a medium heat, add in the chopped vegetables, mix continuously, after 3 to 4 minutes and they´re lightly sauteed, add in the paprika and saffron, quickly mix together, then add in the tomatoes finely grated and season with sea salt & black pepper, mix together and then simmer

After 3 minutes and the grated tomato has slightly thickened, add in the canned white beans (drained & rinsed), the vegetable broth and the bay leaf, raise to a high heat

Once it comes to a boil, place a lid on the pan and lower to a low-medium heat

After simmering for 10 minutes remove the lid, add the salmon fillets back into the pan, once again all in a single layer, place the lid back on the pan and simmer for another 2 to 3 minutes or until the salmon is fully cooked, then remove from the heat

Serve directly out of the pan or transfer into serving dishes, sprinkled with finely chopped parsley

Is there anything more comforting than a big, juicy piece of brisket? This recipe for Thyme and Garlic Brisket is simple to make and is perfect for any family gathering or holiday dinner. The garlic and thyme give the brisket a delicious flavor, and the dutch oven ensures that it will be tender and melt-in-your-mouth delicious.

Serves 6

whatsgabycooking.com

INGREDIENTS
6 cloves garlic finely chopped
½ teaspoon kosher salt plus more for seasoning
8 sprigs fresh thyme
¼ cup olive oil
4 pound beef brisket
Freshly cracked black pepper
8 large shallots halved
2 cups dry red wine
16 ounce can crushed tomatoes
1 handful fresh flat-leaf parsley leaves
3 bay leaves

INSTRUCTIONS
Preheat the oven to 325 degrees F.

Combine the garlic and salt and finely chop to form a bit of a paste. Add the thyme leaves and continue to chop until incorporated. Put the paste in a small bowl with 2 tablespoons of olive oil and stir to combine.

Generously season both sides of the brisket with kosher salt and freshly cracked black pepper. Place a large Dutch oven over medium-high heat and coat with the remaining olive oil. Place the brisket in the Dutch Oven and sear for 4-5 minutes on both sides until golden.

Place the shallots into the Dutch Oven around the brisket and brush the thyme and garlic paste over the top of the brisket. Add the wine, tomatoes, parsley and bay leaves. Cover the pan tightly with the lid or a sheet of aluminum foil and transfer to the oven. Bake for about 3 to 4 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.

Carefully remove the brisket to a cutting board and let it rest for 15 minutes. Transfer the shallots out of the Dutch Oven and onto a serving platter. Skim off any excess fat and transfer the Dutch Oven with the pan juices to a burner over medium-high heat. Boil and stir for 5 minutes until the sauce reduces by ½.

Slice the brisket against the grain, transfer to the platter with the shallots and pour the reduced pan juices on top. Serve as needed.