But swap out ready-to-eat canned beans for the slow-cooked dried ones. Substitute raw vegetables for some of the stewed ones. And, in about 30 minutes, you’ve got a hot-weather meal or a side dish fit for a party.
The soup I picked to flip to summer guise is a potaje from Almería and the highland Alpujarra region of Granada. It’s usually cooked with wheat berries, beans or chickpeas, and wild fennel shoots as well as pork belly, ham and sausage. The fennel adds a subtle sweet anisette flavor that translates nicely to a salad when made with raw cultivated fennel.
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