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Orders for delivery before Xmas must be placed before midnight on Wednesday 19th December

READY IN

4.5 hours (+ 12h soaking)

COOKING TIME

4 hours

PREP TIME

30 minutes

SERVES

4 people

ingredients

  • 500g El Navarrico butter beans
IN STOCK
  • or 500g arrocina beans
  • 1 onion
  • 1 bay leaf
  • 1/2 a head of garlic
  • 250g cured Alejandro panceta
IN STOCK
  • 250g Brindisa cooking chorizo
IN STOCK
  • 2 ripe tomatoes
  • 1 tsp La Chinata sweet pimentón
IN STOCK

METHOD

  1. If dried, soak the beans overnight in cold water for 12 hours.
  2. 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 canned beans, this step can be ignored.
  3. While this cooks, dice the remaining onion and cook in a large frying pan with the half-head of garlic.
  4. Once this has softened and caramelised, remove and fry the chunks of panceta and chorizo in a dry pan.
  5. When cooked and crisped, reintroduce the onions and garlic and grate in the tomatoes before adding the paprika.
  6. Add this mix to your stewing beans after 1 hour of cooking and allow to simmer for 1 hour. If using canned beans, cook until the tomatoes have reduced slightly, then season to taste and serve.

ingredients

  • 500g El Navarrico butter beans
IN STOCK
  • or 500g arrocina beans
  • 1 onion
  • 1 bay leaf
  • 1/2 a head of garlic
  • 250g cured Alejandro panceta
IN STOCK
  • 250g Brindisa cooking chorizo
IN STOCK
  • 2 ripe tomatoes
  • 1 tsp La Chinata sweet pimentón
IN STOCK
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