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Summary

Prep Time 30 mins
Total Time 16 hrs 30 mins
Course Main Course
Cuisine European
Servings (Default: 6)

Ingredients

White Bean and Chorizo ​​stew
White Bean and Chorizo ​​stew
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Instructions

  1. Soak the beans overnight.
  2. The next day, cover the beans with soaking water and cook them until soft, add a little sea salt, the water should be fairly overcooked. Boil, peel and dice the potatoes in their skins.
  3. Cut the bacon into small cubes and fry in a tablespoon of olive oil until crispy, remove from the oil. Dice the onion and sauté in the mixture of bacon and olive oil until translucent. Add the beans and diced potatoes to the onions. Cut the sun-dried tomatoes into fine strips and add them as well. Top up everything with the chicken stock and cook for a few minutes. Turn down the heat, then add the cider and vinegar, chop the herbs and stir in, season with pepper, sea salt (carefully!) And nutmeg. Now cut the chorizos into not too small (rather elongated) pieces and let them steep in the stew; add the bacon cubes again. Finally stir in a piece of cold butter and season to taste, seasoning if necessary.
  4. Pour the stew into preheated plates.
  5. The amount is enough as a main course for 4-6 people, served with a hearty wheat bread, as a starter for 10-12. If you want a strong starter, keep the consistency a little more liquid, i.e. add a little more stock and cider.
  6. A young Navarra Crianza fits in with this.