Favourite Recipes from Andalucia Life
Andalucian Bean Stew

This is a real winter warmer, ideal for those cold February nights in front of a roaring fire. Choose the plump red chorizo sausages and the plump morcilla rather than the semi dried versions. This recipe uses belly pork that gives a less intense flavour than the more traditional pancetta.

Serves 4, Ingredients

250 gm dried haricot beans (Alubia Blanca)
2 tbsp olive oil
2 large onions, sliced
250 gm belly pork cut into 2 cm pieces
2 x 410 gm cans chopped tomatoes
300 ml chicken stock
150 ml dry white wine
2 tbsp tomato puree
2 garlic cloves, crushed
3 thyme sprigs
3 parsley stalks
200 gm chorizo cut into 2cm rounds
200 gm morcilla cut into 2 cm rounds
salt and black pepper

Method

Soak the haricot beans for 12 hours in plenty of cold water. Drain and rinse the beans and put in a large pan. Cover with fresh cold water and boil vigorously for 10 minutes then reduce the heat and simmer gently for 30 minutes. The beans should be almost tender at this stage.

Put the oil in a frying pan and gently fry the onions. After 5 minutes frying add the belly pork. Continue until the onions are soft but not coloured.

Drain the beans and put them in a large casserole dish. Add the onions and pork, tomatoes, stock, wine, tomato puree, garlic, thyme, parsley and salt and pepper to taste (not much salt, you can always add some later).

Mix gently, you do not want to break up the beans. Now push the chorizo and morcilla into the mix so that they are covered trying to avoid breaking up the morcilla. Gently bring to the boil and then put in a preheated oven at 160 C for 1½ hours.

Favourite Recipes from Andalucia LifeAndalucian Bean Stew

Serves 4, Ingredients

Method

Favourite Recipes from Andalucia Life
Andalucian Bean Stew