Brindisa Bellota 75% Iberico Ham Kit
100% Iberico Hand-Carved Ham
Cooking Chorizo
Freshly Sliced Charcuterie
INDIVIDUAL CHEESES
CHEESE BOX
Beech Smoked Anchovies
Perello Manzanilla "Martini" Olives
Heirloom Beans
Paella Rice
Recipe Kits
Celebration Hampers
Sparkling Wine
Sherry
Perello Olives
Navarrico Butter Beans
READY IN
45 minutes
COOKING TIME
25 minutes
PREP TIME
10 minutes
SERVES
4 people
ingredients
- 2 Alejandro Barbacoa chorizo hoops
IN STOCK - 60ml Nuñez de Prado olive oil + a little more for frying the chorizos
IN STOCK - 150g pumpkin flesh, cut into 1-2cm dice
- 1 medium onion, chopped
- 2 dried choricero Riojan peppers, stems and seeds removed and cut in 2-3 cm “squares”
- 1* dried guindilla Riojan pepper, stems and seeds removed and cut in 1 cm “squares” (*or use 2 guindillas for a more definite bit of heat)
- 2 good sized garlic cloves, sliced
- 1 fresh bay leaf, bruised
- 600ml vegetable stock
- 10ml Valdespino sherry vinegar
IN STOCK - Salt to taste
- 2 jars Navarrico judión beans, rinsed and drained
IN STOCK - 2 medium tomatoes, seeded and diced to garnish
- Sprigs of mint leaves to garnish
METHOD
- Heat a little olive oil in a casserole dish; gently fry the whole chorizos until just cooked but still juicy - browning well on both sides; remove the chorizos from the dish and put to one side.
- Raise the heat to medium, add the remaining 60ml olive to the casserole and sauté the pumpkin, onion and peppers until the onion starts to soften; stir in the garlic and bay leaf and cook for one minute; add the stock and sherry vinegar, reduce the heat, cover the casserole and simmer until the pumpkin is soft (approx. 20 minutes).
- Remove the bay leaf and puree the pumpkin mixture in a liquidiser or food processor; return the pureed pumpkin mixture to the casserole over a medium-low heat; check for salt.
- Cut the chorizos into 1 cm slices and add to the casserole then carefully stir in the beans; gently simmer for 5 minutes and adding a little extra stock or water if you prefer.
- Serve garnished with diced tomatoes and mint leaves.
ingredients
- 2 Alejandro Barbacoa chorizo hoops
(4X250g)
IN STOCK - 60ml Nuñez de Prado olive oil + a little more for frying the chorizos
IN STOCK - 150g pumpkin flesh, cut into 1-2cm dice
- 1 medium onion, chopped
- 2 dried choricero Riojan peppers, stems and seeds removed and cut in 2-3 cm “squares”
- 1* dried guindilla Riojan pepper, stems and seeds removed and cut in 1 cm “squares” (*or use 2 guindillas for a more definite bit of heat)
- 2 good sized garlic cloves, sliced
- 1 fresh bay leaf, bruised
- 600ml vegetable stock
- 10ml Valdespino sherry vinegar
IN STOCK - Salt to taste
- 2 jars Navarrico judión beans, rinsed and drained
IN STOCK - 2 medium tomatoes, seeded and diced to garnish
- Sprigs of mint leaves to garnish
