WHITE BEANS WITH BLACK PUDDING - Brindisa Spanish Foods

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WHITE BEANS WITH BLACK PUDDING

Originally created for the London Bridge tapas bar menu, this dish is colourful, iron-rich and nourishing.
READY IN

35 mins

COOKING TIME

30 mins

PREP TIME

5 mins

SERVES

Serves 4

ingredients

  • 250g fresh white beans or 200g dried white beans. We recommend heirloom faba, pochas or alargada.
IN STOCK
  • 1 carrot, peeled
  • 1 bay leaf
  • 2 cloves of garlic, peeled, one left whole, the other chopped
  • 3 tablespoons olive oil, plus a little extra for cooking the beans
IN STOCK
  • 1 shallot, chopped
  • 200g Swiss chard leaves
  • salt
  • 4 morcilla or botifarra negra
IN STOCK
  • chopped parsley (optional), to finish

METHOD

  1. If using dried beans, soak them overnight in plenty of water.
  2. Put the soaked or fresh beans into a pan with the whole carrot, bay leaf and whole clove of garlic. Cover with plenty of cold water. Add a drizzle of oil. Bring to the boil, then turn down the heat and simmer until tender (around 20 minutes for fresh beans or 45–60 minutes for dried).
  3. Drain, reserving some cooking water, and discard the garlic, carrot and bay leaf.
  4. Heat 2 tablespoons of the oil in a sauté pan or wok, add the chopped garlic and shallot and cook gently until golden, then add the cooked beans, together with the Swiss chard, and fry quickly, adding a tablespoon of the reserved cooking water.
  5. Let the liquid bubble up and reduce a little, then taste, and season with salt.
  6. Meanwhile, heat the rest of the oil in a frying pan, add the morcilla or botifarra negra and sauté for a couple of minutes, breaking it up into small pieces with a wooden spoon.

  7. Serve the beans topped with the morcilla or botifarra negra, and a sprinkling of parsley, if you like.

ingredients

  • 250g fresh white beans or 200g dried white beans. We recommend heirloom faba, pochas or alargada.
(each)
IN STOCK
  • 1 carrot, peeled
  • 1 bay leaf
  • 2 cloves of garlic, peeled, one left whole, the other chopped
  • 3 tablespoons olive oil, plus a little extra for cooking the beans
IN STOCK
  • 1 shallot, chopped
  • 200g Swiss chard leaves
  • salt
  • 4 morcilla or botifarra negra
IN STOCK
  • chopped parsley (optional), to finish

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