A gently spiced Spanish dish from ” Med” by Claudia Roden.
Ingredients
- 2 tbsps sunflower or olive oil
- 200 g unsmoked bacon lardons or pancetta
- 1 large onion coarsely chopped
- 4 garlic cloves chopped
- ¾ tsp ground cinnamon
- ¼ tsp ground allspice
- 1 tomato peeled and chopped
- 2 x 400g tins butter beans or cannellini beans drained and rinsed
- 250 g chorizo soft semi-cured or fully cured, mild or hot, cut into slices
- 500 ml chicken stock
- 4 sprigs thyme
- extra virgin olive oil to serve
Servings:
Instructions
- Heat the oil in a wide pan and put in the bacon or pancetta and the onion. Cook over medium heat for about 10 minutes, stirring and turning over occasionally with a spatula, until the bacon has released its fat and the onion is soft.
- Add the garlic and cook, stirring, until the onion is golden and the bacon crisp.
- Stir in the cinnamon and allspice, and add the tomato, beans and chorizo. Pour in the stock, add the thyme sprigs and simmer over low heat for 15 minutes.
- Season with salt if necessary, bearing in mind that there is quite a bit of salt from the stock, the chorizo and the bacon. Serve hot and pass around the extra virgin olive oil for people to drizzle on.
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