Brindisa Bellota 75% Iberico Ham Kit
100% Iberico Hand-Carved Ham
Cooking Chorizo
Freshly Sliced Charcuterie
Truffle Manchego
Galmesan Wedge
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Perello Manzanilla "Martini" Olives
Apple Cider Vinegar
Perello Chickpeas
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Celebration Hamper
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Perello Olives
Navarrico Butter Beans
READY IN
4.5 hours (+ 12h soaking)
COOKING TIME
4 hours
PREP TIME
30 minutes
SERVES
4 people
ingredients
- 500g Navarrico butter beans
IN STOCK - or 500g dried white beans
- 1 onion
- 1 bay leaf
- 1/2 a head of garlic
- 250g panceta diced
IN STOCK - 250g Brindisa cooking chorizo
IN STOCK - 2 ripe tomatoes
- 1 tsp La Chinata sweet pimentón
IN STOCK METHOD
- If dried, soak the beans overnight in cold water for 12 hours.
- Once ready to cook put the beans into a large casserole pot with half an onion and a bay leaf. Cover the beans with cold water and bring the boil, then turn down to a simmer. The beans will take 2 hours; be sure to skim the foam that forms on the surface every now and again. If using jarred beans, this step can be ignored.
- While this cooks, dice the remaining onion and cook in a large frying pan with the half-head of garlic.
- Once this has softened and caramelised, remove and fry the chunks of panceta and chorizo in a dry pan.
- When cooked and crisped, reintroduce the onions and garlic and grate in the tomatoes before adding the paprika.
- Add this mix to your stewing beans after 1 hour of cooking and allow to simmer for 1 hour. If using jarred beans, cook until the tomatoes have reduced slightly, then season to taste and serve.
ingredients
- 500g Navarrico butter beans
(each)
IN STOCK - or 500g dried white beans
- 1 onion
- 1 bay leaf
- 1/2 a head of garlic
- 250g panceta diced
IN STOCK - 250g Brindisa cooking chorizo
IN STOCK - 2 ripe tomatoes
- 1 tsp La Chinata sweet pimentón
IN STOCK 
