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Lisa & Tony Sierra

Make a Pot of Spanish Beans This Winter Weekend

By January 19, 2013

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Garbanzos with Chorizo and Peppers - Titos de Gamonal

Yes, Spain is famous for sunshine and warm sandy beaches, and southern Spain has mild winters. However, central and northern Spain have a continental climate. That means the winters are colder and snow is not uncommon, and the Spanish eat plenty of soups, stews and bean dishes to warm up. So, why not enjoy a pot of Spanish beans or a classic Spanish stew this weekend?

Tip: One advantage to cooking a large pot of beans or a stew of meat and vegetables is that they taste great (sometimes better) the next day. In fact, we like to make extra to take to work for lunch during the week. A cold sandwich loses its' appeal alongside these flavorful stews:

No time to cook this weekend? Enjoy this quick white bean recipe during the work week:

Titos, (pictured above) are a legume similar in appearance to garbanzos, and were commonly eaten in the 19th century when people weren't able to buy other types of beans. They are typically eaten in Burgos on January 17th, the Feast of San Anton.

About.com's Guide to Spain Travel has a list of festivals, January Festivals in Spain - the Best Spanish Festivals in January.

Photo Lisa Sierra, licensed to About.com, Inc.

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