Spanish Bean and Pork Stew

By Flyer920

Ingredients

• 9 oz (250g) chorizo or andouille
• 9 oz (250g) morcilla (Spanish blood sausage) or garlic sausage
• 9 oz (250g) slab bacon or pancetta, rind removed
• 1 tbsp olive oil
• ¼ cup hearty red wine
• two 15oz (420g) cans white kidney (cannellini) beans, drained and rinsed
• pinch of saffron threads
• 1 bay leaf
• 2 cups chicken stock

Details

Servings 4
Cooking time 60mins
Adapted from cookstr.com

Preparation

Step 1

1. Cut the sausages and bacon into 2in (5cm) chunks. Heat the oil in a large casserole over medium-low heat. Add the sausages and bacon, and cook, stirring occasionally, for about 3 minutes. Increase the heat and pour in the wine. Boil about 2 minutes, until reduced by half.

2. Stir in the beans, saffron, and bay leaf, then enough chicken stock to barely cover. Bring to a boil, reduce the heat, cover, and simmer for 30 minutes. Serve hot.

Variation

Dried Bean Stew

Soak 8oz (230g) dried white kidney beans in cold water to cover overnight in a medium saucepan. Drain, add fresh water to cover, and bring to a boil. Cook for 10 minutes. Skim off any foam, lower the heat, cover, and simmer for 2–3 hours, or until the beans are tender; add hot water to keep the beans barely covered. Drain.