Michirones a la murciana

Michirones a la murciana

belleza

Fabes with chorizo

Of peculiar name, the michirones are a typical vegetable stew of the Murcian orchard, of the Campo de Cartagena and also of the Vega Baja alicantina, extending its tradition to the nearest neighboring lands of Almeria and Albacete. Generally elaborated with a type of large and fleshy dry bean, it is usually served as a tapas or portion to share, often to be eaten by poking the legume with chopsticks, without missing the bread to dip the succulent broth of paprika and bay leaf.
The broad bean to prepare the michirones is not very easy to find outside the mentioned lands, although it is also possible to cook with the fresh broad bean, if it is in season, or its frozen version, more present in many supermarkets throughout the country. In these cases we will also save the soaking, because the michirón requires at least 24 hours of good hydration. With soft waters and extending the cooking, if they are of nearby harvest, the soaking can be limited to 12 hours, but the ideal is to leave them at least a full day, being preferable to reach up to 48 hours.

Murcian ratatouille

Of peculiar name, the michirones are a stew of legumes typical of the Murcian vegetable garden, of the Campo de Cartagena and also of the Vega Baja alicantina, extending its tradition to the nearest neighboring lands of Almeria and Albacete. Generally elaborated with a type of large and fleshy dry bean, it is usually served as a tapas or portion to share, often to be eaten by poking the legume with chopsticks, without missing the bread to dip the succulent broth of paprika and bay leaf.
The broad bean to prepare the michirones is not very easy to find outside the mentioned lands, although it is also possible to cook with the fresh broad bean, if it is in season, or its frozen version, more present in many supermarkets throughout the country. In these cases we will also save the soaking, because the michirón requires at least 24 hours of good hydration. With soft waters and extending the cooking, if they are of nearby harvest, the soaking can be limited to 12 hours, but the ideal is to leave them at least a full day, being preferable to reach up to 48 hours.

Murcian russian salad

It is said that in the time of this reign some Military Ordinances were written whose text, in one of its articles, said more or less like this: «LEVANTISCOS, MURCIANOS, GITANOS AND OTHER PEOPLE OF BAD LIVING SHALL NOT BE PART OF MY ARMIES».
One of the most typical dishes of the Murcian winter cuisine is the MICHIRONES, a simple stew based on dried beans (fabones, fabes de mayo), chorizo, ham bone, bacon and bay leaf as flavoring.
Soak 500 g of dried beans (if they are tender and fresh it is not necessary) and cook them in a pot with water, a piece of ham bacon, a ham bone, one or two chorizos (these and the bacon cut into small pieces), a bay leaf, a chili pepper and a spoonful of paprika.

Recipes with iberian ham

Its name comes from the fact that in Murcia we call the large beans «michirones». Perhaps the term comes from the Aragonese «Minchar» which in turn comes from the Latin «Manducare» which means to eat. We must remember that Murcia belonged to the kingdom of Aragon and some words stayed here.
The raw material can be obtained in three ways: fresh, dried or frozen. The fresh one is very easy to recognize because they are the fattest beans that have a very large fruit and are left longer in the plant to be used for this recipe.