Bean Stew with Chorizo and Bacon (4)

A gently spiced Spanish dish from ” Med” by Claudia Roden.

Bean Stew with Chorizo and Bacon (4)
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Bean Stew with Chorizo and Bacon (4)
Print Recipe
  1. 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.
  2. Add the garlic and cook, stirring, until the onion is golden and the bacon crisp.
  3. 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.
  4. 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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