Empedrado: 2 Recipes With Beans

Empedrado is a dish that usually only contains vegetables. However, here we suggest you discover two variants that include legumes. Don’t wait any longer and start preparing these delicious recipes now.

We don’t hear about the dish called empedrado every day  . Still, we assure you that if you adore salads and legumes, these vegetable-based recipes will fascinate you.

The empedrado is a recipe typical of some regions of Spain. Originally, this recipe was made with vegetables cut into cubes.

Nevertheless, there are many adaptations and each with its own original touch. These variations include legumes and seasonings  which thus enhance the taste of this dish.

This dish is usually served with a vinaigrette sauce, but as we told you just now, it will depend on the region in which this dish is prepared as well as the cook.

What is certain is that this is an excellent recipe rich in nutrients and carbohydrates.

Here, beans are the star ingredient. These legumes are a source of protein, B vitamins, sodium, potassium, iron and magnesium. In addition, they do not contain fat or cholesterol.

Thanks to their content of alpha-amylases, inhibitors, beans can help block carbohydrates. In addition, this enzyme also helps to regulate the level of sugar in the blood. It is therefore an ally for losing weight.

Beans also help lower cholesterol levels thanks to their high fiber content. And being rich in antioxidants, they help protect the skin.

Beyond everything we have just told you, keep in mind that it is essential to adopt a healthy and balanced diet. You need to eat vegetables at least three or four times a week, among other things.

That’s why we invite you here to discover two ways to prepare an empedrado with beans. What are you waiting for to get started? On your apron!

1. Steamed empedrado with beans

Steaming is one of the best ways to cook vegetables.

Thanks to the steam, you avoid the amounts of extra fat that you use when frying vegetables (in vegetable oils, for example).

Ingredients

• 2 cups of white beans (240 g)
• 1 tomato (100 g)
• 1/2 onion (50 g)
• 1 medium-sized cucumber (150 g)
• 1 green pepper (90 g)
• 2 tablespoons of extra virgin olive oil (30 ml)
• 1/4 cup of sherry vinegar (60 ml)
• 2 tablespoons of salt (30 g)
• 1/2 tablespoon of mustard (8 g)
• 1/2 tablespoon of pepper (8g)
• 2 garlic cloves (3 g)

Preparation

• The first thing to do is to soak the beans overnight so that they are softer when cooking.
• Bring the water used to soak the beans to a boil with the beans, a tablespoon of salt and a few cloves of garlic to enhance the taste.
• When the beans are soft, let them cool a bit, then drain them. Save them for later.
• Then cut all the vegetables into small cubes and cook them in a double boiler for about fifteen minutes.
• It’s time to prepare the vinaigrette sauce: mix the olive oil with the remaining spoon of salt, the pepper, mustard and sherry vinegar. Beat the ingredients well to obtain a perfectly homogeneous mixture.
• Now that all your vegetables are ready (they should be very soft), put them in a bowl.
• Add the beans and pour the dressing.
• Mix everything well so that the taste is uniform. All you have to do is serve and enjoy your dish!

2. Empedrado au gratin with white beans

As commented above, everyone brings their own touch when it comes to reproducing a recipe.

Now discover how to make an  empedrado au gratin with beans. This recipe includes cheese which will enhance the taste and improve the presentation of this dish.

Ingredients

• 1 tomato (100 g)
• 1 onion (100 g)
• 2 cups of white beans (240 g)
• 1/4 cup of white wine vinegar (60 ml)
• 1 tablespoon of soy sauce (15 ml)
• 2 tablespoons of salt (30 g)
• 1 tablespoon of pepper (15 g)
• 1/2 cup of grated cheese (60 g)
• 1/2 cup eggplant (60 g)
• 3 tablespoons of extra virgin olive oil (45 ml)

Preparation

• To start, bring water to a boil with the beans to soften them.
• Then cut all the vegetables into small cubes and cook them in a double boiler. As with the previous recipe, we favor steaming. Pour in a tablespoon of salt to give them more flavor.
• It’s time to make the dressing. Mix the two tablespoons of olive oil with the soy sauce, remaining salt, pepper and white wine vinegar.
• Once the vegetables are ready, place them on a baking sheet. Add the white beans, pour in the vinaigrette and the remaining tablespoon of olive oil, and sprinkle with cheese.
• Bake at 180 ° C for fifteen minutes so that the cheese melts.
• Let cool slightly.
• That’s it ! All you have to do is serve!