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ALUBIAS WITH CRISPY MORCILLA

Alubias with crispy morcilla, easy and flavoursome recipe. Perfect winter warmer.
READY IN

45 minutes

COOKING TIME

35 minutes

PREP TIME

10 minutes

SERVES

4 people

ingredients

  • 350ml vegetable stock
  • 300g firm potatoes, peeled and cut into 2.5cm dice
  • 1 medium carrot, peeled and finely diced
  • 2 dried guindilla peppers, stems and seeds removed and cut in 1cm "squares"
  • 6 garlic cloves, peeled and cut in half lengthways
  • 1tsp Catalan oregano
  • 1/2 tsp ground cumin
  • 200g baby spinach
  • 1 jar Navarrico alubias haricot beans, rinsed and drained
IN STOCK
  • 1 tbsp Brindisa Arbequina olive oil
IN STOCK
  • 1 pack of Brindisa morcilla, cut into 1cm slices
IN STOCK
  • Sweet pimentón
OUT OF STOCK

METHOD

  1. In a casserole dish bring the stock to a simmer.
  2. Add the potatoes, carrot, peppers, garlic, oregano and cumin, cover and simmer until the potatoes are tender - approx. 20 minutes.
  3. Stir in the spinach half at a time until wilted, then add the haricots; simmer for a further 5 minutes.
  4. Meanwhile heat the olive oil in a frying pan over a medium-high heat; fry the morcilla slices until crispy (and crumbly) – there will be spattering.
  5. Fold the crispy morcilla to the beans; check for seasoning.
  6. Serve in bowls, garnished with the pimentón.

ingredients

  • 350ml vegetable stock
  • 300g firm potatoes, peeled and cut into 2.5cm dice
  • 1 medium carrot, peeled and finely diced
  • 2 dried guindilla peppers, stems and seeds removed and cut in 1cm "squares"
  • 6 garlic cloves, peeled and cut in half lengthways
  • 1tsp Catalan oregano
  • 1/2 tsp ground cumin
  • 200g baby spinach
  • 1 jar Navarrico alubias haricot beans, rinsed and drained
IN STOCK
  • 1 tbsp Brindisa Arbequina olive oil
IN STOCK
  • 1 pack of Brindisa morcilla, cut into 1cm slices
IN STOCK
  • Sweet pimentón
OUT OF STOCK

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