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Anyways Munyeta is a type of white bean mash done with spanish chorizo and other seasonings in my house it is ALWAYS ACCOMPANIED BY THE "SOPA DE FIDEOS" (Noodle Soup) because we make the soup out of the"bean broth" that is left after draining the beans which is already seasoned it is really easy and fast to make the Noodle Soup as a side dish as it is part of the recipe to make the "Munyeta"
It may sound complicated but it is not, because if you make the Munyeta with the Noodle Soup you don't need any side dishes only have cooked white rice on the side.
Well here is the recipe for "Munyeta" just how my grandmother makes it!
Ingredients for first part of recipe:-1 lbs. about 2 large cups dry Cannellini/ White Kidney Beans/ Alubias Blancas/ Judias Blancas
-Water (enough to submerge beans about 2 inches)
-1 medium bell pepper or 1/2 large bell pepper minced
-1 medium or small onion minced
-4 cloves of garlic crushed and minced
-2 tablespoons- 1/4 cup extra-virgin olive oil
-1-2 teaspoons "Bijol" or saffron for yellow color
-1 1/2- 2 teaspoons ground cumin
-Salt to taste (about 2 teaspoons more or less to taste)
Ingredients for second part:
-2 small Spanish Chorizos, thin film removed and finely minced (any good smoked reddish sausage would work such as keilbasa, louisiana hot links, etc. if you can't get ahold of Spanish chorizo)
-4-6 cloves of garlic crushed and minced (preferably to a paste, or through a garlic press)
-1/4 cup olive oil or maybe more for later
-1/4 cup minced parsley (if you hate parsley use Cilantro)
-Paprika to dust over top
Ingredients for third part:-Bean broth-1/2 about 2 lbs. "Calabaza" (or any good type of orange winter squash like Butternut)
-A small bunch of "Fideos" (in it's place use "Spaghetti" cut into 1 1/2 inch strips)
-Oil to lightly fry the Noodles
Directions for Part 1:(1)Wash beans well, cover with water about 2 inch sumbmerged, bring to a boil, cover for 1 hour and 30 minutes to 2 hours (or longer until tender)
(2)When done cooking, sautee bell pepper, onions, and garlic, in olive oil on medium to medium high heat until onions are translucent and everything smells good. Add it to the beans, then add ground cumin, sprinkle with bijol until it turns yellow, and salt to taste let simmer for 10 minutes to infuse flavors.
(3)Drain beans together with the sautee and any solids BUT RESERVE BROTH THAT IS ALREADY SEASONED! DO NOT THROW AWAY!!!!!
Directions for Part 2:
(1)Heat olive oil in a large pan on medium high, sautee the minced Spanish Chorizo until it infuses it's flavor into the oil and is very fragrant, quickly add garlic and sautee until garlic is golden and fragrant.
(2)Add beans that you drained and mash in, mash to a paste, season with salt if more is needed so taste it, if it seems to dry drizzle generous amounts of extra-virgin olive oil over the top and mash in, stir in parsley or cilantro towards the end, smooth out. Turn of heat, dust top with paprika.
Directions for Part 3:
(1)Heat oil on medium high and lightly fry the noodles untils golden, drain on paper towels on a plate(do NOT SKIP THIS STEP THIS IS DONE SO THEY DON'T RELEASE ALL THE STARCH INTO THE SOUP! AND IT GIVES NICE TEXTURE)
(2)Bring reserved bean broth to a boil, and chunks of "Calabaza" and also add the fried noodles. Cover and simmer 15 minutes on medium low. Taste it and see if it needs more cumin or salt to taste.
THE ONLY EXTRA THING YOU NEED IS SOME COOKED WHITE RICE STEAMED WITH A PINCH OF SALT AND A GOOD DRIZZLE OF OLIVE OIL.ALSO YOU CAN MULTI-TASK, LIKE WHEN THE BEANS ARE BOILING FOR 1 hour 30 minutes to 2 hours YOU CAN PRE-CHOP EVERYTHING AND HAVE EVERYTHING ON HAND (that's what I do) AND ALSO YOU CAN BE WORKING ON BOTH THE NOODLE SOUP AND THE MUNYETA AT THE SAME TIME (I do that to)
