Gerry Dawes's Visual Encyclopedia of Spanish Gastronomy & Wine Beans: Spanish Bean Dishes--Fabada Asturiana, Alubias con Chorizo, Pochas, Verdinas con Mariscos, Mongets, Caparrones

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La Maquina restaurant's famous fabada asturiana, fabada bean stew with chorizo and morcilla.   
Conde Santa Barbara 59, 33420 Lugones, Asturias, Spain. 011 34 985 26 36 36. Closed on Sunday.
Photo by Gerry Dawes©2011 / gerrydawes@aol.com.

 
Asturian verdinas con mariscos (beans cooked with shellfish), a dish made with beans brought back from my recent trip to Asturias, crab legs, clams and shrimp. 11-11-2012. 
Dish and photo by Gerry Dawes©2012; gerrydawes@aol.com
 

 
Botifarra amb mongetes, Catalan sausage with white beans and balsamic vinegar at Pinotxo, La Boqueria, Barcelona.

Photo by Gerry Dawes©2012; gerrydawes@aol.com

Fabulous alubias de Ibeas, Casa Quintanilla, Burgos. Ibeas is a village east of Burgos. 
Photo by Gerry Dawes©2012; gerrydawes@aol.com

 
Slide show on Spanish beans and bean dishes.

Capparón, a two-colored bean that is a specialty of La Rioja

Pochas at El Crucero, Corella (Navarra)

______________________________________________________________________________________  
About Gerry Dawes  

Gerry Dawes is the Founder, President & Chairman of the Board of The Spanish Artisan Wine & Spirits Group -  Gerry Dawes Selections.  

He was awarded Spain's prestigious Premio Nacional de Gastronomía (National Gastronomy Award) in 2003. He writes and speaks frequently on Spanish wine and gastronomy and leads gastronomy, wine and cultural tours to Spain, including for such chefs and culinary luminaries  as Thomas Keller, Michael Chiarello, Norman Van Aken, Ryan McIlwraith, Terrance Brennan, Mark Miller, Mark Kiffin, Michael Whiteman and the Club Chefs of New York & Connecticut. 

He was a finalist for the 2001 James Beard Foundation's Journalism Award for Best Magazine Writing on Wine, won The Cava Institute's First Prize for Journalism for his article on cava in 2004, was awarded the CineGourLand “Cinéfilos y Gourmets” (Cinephiles & Gourmets) prize in 2009 in Getxo (Vizcaya) and received the 2009 Association of Food Journalists Second Prize for Best Food Feature in a Magazine for his Food Arts article, a retrospective piece about Catalan star chef, Ferran Adrià. 

 In December, 2009, Dawes was awarded the Food Arts Silver Spoon Award in a profile written by José Andrés.

". . .That we were the first to introduce American readers to Ferran Adrià in 1997 and have ever since continued to bring you a blow-by-blow narrative of Spain's riveting ferment is chiefly due to our Spanish correspondent, Gerry "Mr. Spain" Dawes, the messianic wine and food journalist raised in Southern Illinois and possessor of a self-accumulated doctorate in the Spanish table. Gerry once again brings us up to the very minute. . ." - - Michael & Ariane Batterberry, Editor-in-Chief/Publisher and Founding Editor/Publisher, Food Arts, October 2009. 

 

Pilot for a reality television series on wine, gastronomy, culture and travel in Spain.
 

Experience Spain With Gerry Dawes: Customized Culinary, Wine & Cultural Trips to Spain & Travel Consulting on Spain  

Gerry Dawes can be reached at gerrydawes@aol.com.

Three Versions of Verdinas Con Mariscos (Beans From Asturias Cooked With Shellfish)

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Asturian verdinas con mariscos (beans cooked with shellfish), a dish made with beans brought back from my recent trip to Asturias, cooked with crab legs, clams, shrimp and imitation crab pieces (this last should be left out, doesn't add anything to the dish). 11-11-2012.   Dish and photo by Gerry Dawes©2012; gerrydawes@aol.com

 
Asturian verdinas con mariscos (beans cooked with shellfish, in this case nécora crab and shrimp), served to us at Casa Rural Heredad de la Cueste, C/ La Cueste, 26, Llenín, Cangas de Onís (Asturias) 686 92 73 04; owners Jaime Rodríguez Alonso and his wife, Marichu, whose mother owned this lovely house.  Last year, Heredad de la Cueste (www.lacueste.com) was named the top casa rural in Spain. Photo by Gerry Dawes©2012; gerrydawes@aol.com

 

 Verdinas con marsicos, verdinas beans cooked with shellfish, primarily spider crab, at Puerta 57 Restaurante in Estadio Santiago Bernabeu, home of Real Madrid, October 2013.  Photo by Gerry Dawes©2014 / gerrydawes@aol.com / Facebook / Twitter / Pinterest. Canon EOS 6D / Tokina 17-35mm f/4.
________________________________________________________________________ 

About Gerry Dawes

Writing, Photography, & Specialized Tours of Spain & Tour Advice

For custom-designed tours of Spain, organized and lead by Gerry Dawes, and custom-planned Spanish wine, food, cultural and photographic itineraries, send inquiries to gerrydawes@aol.com.  

I have planned and led tours for such culinary stars as Chefs Thomas Keller, Mark Miller, Mark Kiffin, Michael Lomonaco and Michael Chiarello and such personalities as baseball great Keith Hernandez and led on shorter excursions and have given detailed travel advice to many other well-known chefs and personalities such as Drew Nieporent, Norman Van Aken, Karen Page and Andrew Dornenberg, Christopher Gross, Rick Moonen, James Campbell Caruso and many others.

 * * * * * 

“The American writer and town crier for all good Spanish things Gerry Dawes . . . the American connoisseur of all things Spanish . . .” Michael Paterniti, The Telling Room: A Tale of Love, Betrayal, Revenge and The World’s Greatest Piece of Cheese

* * * * *

"Gerry Dawes, I can't thank you enough for opening up Spain to me." -- Michael Chiarello on Twitter. 

"Chiarello embarked on a crash course by traveling to Spain for 10 days in 2011 with Food Arts

contributing authority Gerry Dawes, a noted expert on Spanish food and wine.  Coqueta's (Chiarello's new restaurant at Pier Five, San Francisco) chef de cuisine, Ryan McIlwraith, later joined Dawes for his own two week excursion, as well. Sampling both old and new, they visited wineries and marketplaces, as well as some of Spain's most revered dining establishments, including the Michelin three-star Arzak, Etxebarri, the temple to live fire-grilling; Tickets, the playful Barcelona tapas bar run by Ferran Adrià and his brother, Albert; and ABaC, where Catalan cooking goes avant-garde." - - Carolyn Jung, Food Arts, May 2013.

* * * * *

"In his nearly thirty years of wandering the back roads of Spain," Gerry Dawes has built up a much stronger bank of experiences than I had to rely on when I started writing Iberia...His adventures far exceeded mine in both width and depth..." -- James A. Michener, author of Iberia: Spanish Travels and Reflections

 * * * * *

Gerry Dawes was awarded Spain's prestigious Premio Nacional de Gastronomía (National Gastronomy Award) in 2003. He writes and speaks frequently on Spanish wine and gastronomy and leads gastronomy, wine and cultural tours to Spain. He was a finalist for the 2001 James Beard Foundation's Journalism Award for Best Magazine Writing on Wine, won The Cava Institute's First Prize for Journalism for his article on cava in 2004, was awarded the CineGourLand “Cinéfilos y Gourmets” (Cinephiles & Gourmets) prize in 2009 in Getxo (Vizcaya) and received the 2009 Association of Food Journalists Second Prize for Best Food Feature in a Magazine for his Food Arts article, a retrospective piece about Catalan star chef, Ferran Adrià.

In December, 2009, Dawes was awarded the Food Arts Silver Spoon Award in a profile written by José Andrés.

". . .That we were the first to introduce American readers to Ferran Adrià in 1997 and have ever since continued to bring you a blow-by-blow narrative of Spain's riveting ferment is chiefly due to our Spanish correspondent, Gerry "Mr. Spain" Dawes, the messianic wine and food journalist raised in Southern Illinois and possessor of a self-accumulated doctorate in the Spanish table. Gerry once again brings us up to the very minute. . ." - - Michael & Ariane Batterberry, Editor-in-Chief/Publisher and Founding Editor/Publisher, Food Arts, October 2009. 

Pilot for a reality television series with Gerry Dawes  
on wine, gastronomy, culture and travel in Spain.

Experience Spain With Gerry Dawes: Customized Culinary, Wine & Cultural Trips to Spain & Travel Consulting on Spain

Gerry Dawes can be reached at gerrydawes@aol.com

Gerry Dawes's Visual Encyclopedia of Spanish Gastronomy & Wine: Beans & Spanish Bean Dishes--Fabada Asturiana, Alubias con Chorizo, Pochas, Verdinas con Mariscos, Mongetes, Caparrones

* * * * *

(Note: The website address for my Gerry Dawes's Visual Encyclopedia of Spanish Gastronomy & Wine was ripped off by the domain address poachers, so until I can establish a new domain address, I am migrating the contents to my main blog here.)
 

La Maquina restaurant's famous fabada asturiana, fabada bean stew with chorizo and morcilla.   La Maquina, Conde Santa Barbara 59, 33420 Lugones Asturias, Spain. 011 34 985 26 36 36. Closed on Sunday.  Photo by Gerry Dawes©2011 / gerrydawes@aol.com.

 
Asturian verdinas con mariscos (beans cooked with shellfish), a dish made with beans brought back from my recent trip to Asturias, crab legs, clams and shrimp. 11-11-2012. 
Dish and photo by Gerry Dawes©2012; gerrydawes@aol.com
 

 
Botifarra amb mongetes, Catalan sausage with white beans and balsamic vinegar at Pinotxo, La Boqueria, Barcelona. Photo by Gerry Dawes©2012 / gerrydawes@aol.com

Fabulous alubias de Ibeas, Casa Quintanilla, Burgos. Ibeas is a village east of Burgos. 
Photo by Gerry Dawes©2012; gerrydawes@aol.com

 
Slide show on Spanish beans and bean dishes.

Capparón, a two-colored bean that is a specialty of La Rioja

_______________________________________________________________________

About Gerry Dawes

Writing, Photography, & Specialized Tours of Spain & Tour Advice

For custom-designed tours of Spain, organized and lead by Gerry Dawes, and custom-planned Spanish wine, food, cultural and photographic itineraries, send inquiries to gerrydawes@aol.com.  

I have planned and led tours for such culinary stars as Chefs Thomas Keller, Mark Miller, Mark Kiffin, Michael Lomonaco and Michael Chiarello and such personalities as baseball great Keith Hernandez and led on shorter excursions and have given detailed travel advice to many other well-known chefs and personalities such as Drew Nieporent, Norman Van Aken, Karen Page and Andrew Dornenberg, Christopher Gross, Rick Moonen, James Campbell Caruso and many others.

 * * * * * 

“The American writer and town crier for all good Spanish things Gerry Dawes . . . the American connoisseur of all things Spanish . . .” Michael Paterniti, The Telling Room: A Tale of Love, Betrayal, Revenge and The World’s Greatest Piece of Cheese

* * * * *

"Gerry Dawes, I can't thank you enough for opening up Spain to me." -- Michael Chiarello on Twitter. 

"Chiarello embarked on a crash course by traveling to Spain for 10 days in 2011 with Food Arts

contributing authority Gerry Dawes, a noted expert on Spanish food and wine.  Coqueta's (Chiarello's new restaurant at Pier Five, San Francisco) chef de cuisine, Ryan McIlwraith, later joined Dawes for his own two week excursion, as well. Sampling both old and new, they visited wineries and marketplaces, as well as some of Spain's most revered dining establishments, including the Michelin three-star Arzak, Etxebarri, the temple to live fire-grilling; Tickets, the playful Barcelona tapas bar run by Ferran Adrià and his brother, Albert; and ABaC, where Catalan cooking goes avant-garde." - - Carolyn Jung, Food Arts, May 2013.

* * * * *

"In his nearly thirty years of wandering the back roads of Spain," Gerry Dawes has built up a much stronger bank of experiences than I had to rely on when I started writing Iberia...His adventures far exceeded mine in both width and depth..." -- James A. Michener, author of Iberia: Spanish Travels and Reflections

 * * * * *

Gerry Dawes was awarded Spain's prestigious Premio Nacional de Gastronomía (National Gastronomy Award) in 2003. He writes and speaks frequently on Spanish wine and gastronomy and leads gastronomy, wine and cultural tours to Spain. He was a finalist for the 2001 James Beard Foundation's Journalism Award for Best Magazine Writing on Wine, won The Cava Institute's First Prize for Journalism for his article on cava in 2004, was awarded the CineGourLand “Cinéfilos y Gourmets” (Cinephiles & Gourmets) prize in 2009 in Getxo (Vizcaya) and received the 2009 Association of Food Journalists Second Prize for Best Food Feature in a Magazine for his Food Arts article, a retrospective piece about Catalan star chef, Ferran Adrià.

In December, 2009, Dawes was awarded the Food Arts Silver Spoon Award in a profile written by José Andrés.

". . .That we were the first to introduce American readers to Ferran Adrià in 1997 and have ever since continued to bring you a blow-by-blow narrative of Spain's riveting ferment is chiefly due to our Spanish correspondent, Gerry "Mr. Spain" Dawes, the messianic wine and food journalist raised in Southern Illinois and possessor of a self-accumulated doctorate in the Spanish table. Gerry once again brings us up to the very minute. . ." - - Michael & Ariane Batterberry, Editor-in-Chief/Publisher and Founding Editor/Publisher, Food Arts, October 2009. 

Pilot for a reality television series with Gerry Dawes  
on wine, gastronomy, culture and travel in Spain.

Experience Spain With Gerry Dawes: Customized Culinary, Wine & Cultural Trips to Spain & Travel Consulting on Spain

Gerry Dawes can be reached at gerrydawes@aol.com

Food Vignettes: From Asturias, Three Emblematic Dishes

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 From Don Rockwell's Dining Blog (Washington, D.C.)

"Neighboring Asturias is another sleeper.  It has only a miniscule amount of wine, but great cider and a multitude of some of the best cheeses in the world and bean dishes like verdinas con mariscos (green flageolot-type beans cooked with crab, shrimp and/or clams) and fabada asturiana, along with arroz con leche (rice pudding) with a creme brulee-like caramelized crust.  

Then you add some of the most awesomely beautiful high mountain scenery and seashore in Spain, bucolic mountain villages saved by cheese making and colorful fishing ports and Asturias is a paradise, a place to get away from it all."

I have made this verdinas dish twice since I returned from Asturias.

Asturian verdinas con mariscos (beans cooked with shellfish), a dish made with beans

brought back from my recent trip to Asturias, crab legs, clams and shrimp. 11-11-2012.

Dish and photo by Gerry Dawes, 2012.

La Maquina restaurant's famous fabada asturiana, fabada bean stew with chorizo and morcilla.

Photo by Gerry Dawes©2011 / gerrydawes@aol.com.

La Maquina restaurant's arroz con leche, rice pudding with a caramelized crust.

Photo by Gerry Dawes©2011 / gerrydawes@aol.com.

Gerry Dawes can be reached at gerrydawes@aol.com