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Michirones

Cartagena, Campo de Cartagena, Murcia

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Michirones

Food and drink · Cartagena, Campo de Cartagena, Murcia

A winter stew of dried broad beans soaked for 48 hours and cooked for a long time with ham, chorizo, pork belly, bay leaf and chilli; it is eaten very hot and with plenty of broth, and is one of the most common tapas on the bar counters of Cartagena. The Campo de Cartagena variety is also made with potatoes, served with alioli. Its name may come from the Arabic misrun, or from the Catalan menjar, to eat, according to different hypotheses. It was traditionally prepared by country people with long-keeping ingredients when fresh produce was scarce, and it remains common today among Cartagena families at birthday and christening celebrations.

Photo: Tamorlan (CC BY 3.0)

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