Though Spanish cuisine has roots in Roman and Mediterranean cooking, influence from Jewish and Moorish settlers differentiates Spain's cooking from the rest of Europe. Later, Spanish conquistadores brought back numerous foods from the Americas that were then introduced to the rest of Europe, including potatoes, tomatoes, peppers and beans.
Amount to serve 4
1 cup dried white beans
1 red or green pepper
1/2 medium size onion
6 tbsp red wine vinegar
Soak the beans in cold water overnight. Drain and bring to a boil in 2 liters (7 cups) of water cook at low heat, until they are tender. Drain well and mix with the vinaigrette sauce which is prepared separately.
Vinaigrette Sauce: Mince the onion and the pepper. With a wooden spoon mix both vegetables with the olive oil, the vinegar and the salt.
Recipe provided by Asoliva of Spain
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This page modified January 2007
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