Braised Green Beans in Smoky Tomato Sauce —and the town of Sant Mateu
The weather has been incredibly cold and snowy this winter across much of the United States (even in Florida!). And it’s not over yet! February just ended, so there could be even some more snow and cold temperatures in store for us. In these weather conditions, there are some foods that I crave: soups, stews, and rich, filling vegetables, like this braised greens beans in smoky tomato sauce that is so idiosyncratically Spanish, it almost transports me there.
Borrull Palace, Sant Mateu
You can eat it as an accompaniment to any grilled fish, chicken or meat, but you can also have it as a hearty lunch, scooping up the delicious tomato sauce with pieces of crusty bread. Yum!
This cold winter is making me long for summer, and even though it is still a few months away (we just started the season of Lent!), I want to dream of it by writing about the beautiful town of Sant Mateu —San Mateo in Spanish, Saint Matthew in English—to accompany the recipe of braised beans with smoky tomato sauce. (more…)
This is in a way a continuation of the last post, where I talked about the centers of knowledge in the Spanish city of Salamanca, the University of Salamanca and the Pontifical University of Salamanca (you can check this post 
Alcachofas, artichokes, are probably my mom‘s favorite vegetable. And if you make them using this recipe, it might become your favorite vegetable too. Bye-bye chips! For that touch of crunchiness plus an overdose of flavor, try alcachofas fritas, crispy artichokes, which could easily be called artichoke chips.
We are starting out the year right, with lots of vegetables and lighter meals. Today’s recipe, mushrooms with leeks and peas, is so satisfying it will not leave you craving any animal protein.
