Ascension Recipe: Pot of rice with fesols and Naps
INGREDIENTS:
The origin of Rice with Beans and Turnips (Arrós de fesols i naps)
The dish of arròs amb fesols i naps is well known as a winter dish, part of the family of boiler festivals, generally used during the celebration of saints or village patron saints.
Its origins go back to L'Horta Nord, where master rice cooks in the area moved between the different nearby villages to prepare calderas like these, so that all the villagers could enjoy them, including people or neighbours with fewer resources.
Preparation step by step:
Place 6 litres of cold water in a large pot. Add the beans previously soaked for a minimum of 12 hours. Bring to a simmer.
During this time, peel and mash the potato, chop the turnips and turnip greens, clean and chop the cardoon.
Once the water has started to boil, add all the meat (except the thistle). Leave everything to simmer for 2 and a half hours.
After 2 and a half hours, add the turnip greens, turnips and chopped potato.
Finally, add the rice to the pot and cook for approximately 14 minutes (or according to the indications of the rice used). Stir to help the broth thicken and release the starch.
Ascensión Casero
It all started as a hobby, but today it has become his true passion.
He studied at the Tourism Center of Valencia, where he specialized in rice and new technologies related to this grain. Over the years, he gained experience in preparing various rice dishes and working with different rice varieties.
His specialty focuses on the preparation of dry and creative rice dishes, both using gas and wood fire, for which he has received several awards in professional competitions in the Valencian Community, where he has had the opportunity to promote Valencian culture and traditions through cooking.
Currently, he is part of the Original Paella team, cooking giant paellas and traditional stews for various events.