Chorizo and butter bean stew

£ 0.00

2 tablespoons good quality olive oil

Spicy artisan chorizo sliced

2 jars granja beans, drained

A pinch of saffron, soaked in warm water

Smoked paprika to dust

1 onion, finely chopped

2 garlic cloves, crushed

A few cherry tomatoes cut in half

Handful fresh flat leaf parsley, roughly chopped

Salt and freshly ground black pepper

A set of cazuelas, to serve. To make your dish look like an authentic spanish feast

Method

1 – Warm 150 ml of water (~ 80?) and add the saffron. Set aside to soak.

2 – Heat the oil in a large saucepan over a medium-low heat. Add the chorizo and cook until the fat starts to run from the chorizo.

3 – Add the onion and garlic, stir from time to time until soft, not caramelised.

4 – Add tomatoes and beans, stir well and cover. Simmer for 10 minutes on low heat (no need to cook the beans as they are already cooked, they just need to warm through).

5 – Add the saffron infused water, including the threads, do not strain them and don’t throw them away, they’ll look good on your dish and add sophistication to what actually is a humble bean and sausage stew.

6 – Season to taste with salt and pepper and gently stir in the parsley

7 – Serve in cazuelas and  sprinkle with smoked paprika. Best served with a nice glass of Rioja.

In stock

SKU: bean-pancetta Tag:
Although nearly any food is capable of causing an allergic reaction, only the bellow listed foods account for 90 percent of all food-allergic reactions. These foods are:
 
  • Cereals containing gluten, namely: wheat (such as spelt and Khorasan wheat), rye, barley, oats
  • Crustaceans for example prawns, crabs, lobster, crayfish
  • Eggs
  • Fish
  • Peanuts
  • Soybeans
  • Milk
  • Nuts; namely almonds, hazelnuts, walnuts, cashews, pecan nuts, Brazil nuts, pistachio nuts, macadamia (or Queensland) nuts
  • Celery (including celeriac)
  • Mustard
  • Sesame
  • Sulphur dioxide/sulphites, where added and at a level above 10mg/kg in the finished product. This can be used as a preservative in dried fruit
  • Lupin which includes lupin seeds and flour and can be found in types of bread, pastries and pasta
  • Molluscs like clams, mussels, whelks, oysters, snails and squid
This section is for information purposes on common food allergens, and provides assistance for avoiding these ingredients. If you are unsure or you need more information on certain products please email: contact@urbanmerchants.co.uk

Description

2 tablespoons good quality olive oil

Spicy artisan chorizo sliced

2 jars granja beans, drained

A pinch of saffron, soaked in warm water

Smoked paprika to dust

1 onion, finely chopped

2 garlic cloves, crushed

A few cherry tomatoes cut in half

Handful fresh flat leaf parsley, roughly chopped

Salt and freshly ground black pepper

A set of cazuelas, to serve. To make your dish look like an authentic spanish feast

 

Method

1 – Warm 150 ml of water (~ 80?) and add the saffron. Set aside to soak.

2 – Heat the oil in a large saucepan over a medium-low heat. Add the chorizo and cook until the fat starts to run from the chorizo.

3 – Add the onion and garlic, stir from time to time until soft, not caramelised.

4 – Add tomatoes and beans, stir well and cover. Simmer for 10 minutes on low heat (no need to cook the beans as they are already cooked, they just need to warm through).

5 – Add the saffron infused water, including the threads, do not strain them and don’t throw them away, they’ll look good on your dish and add sophistication to what actually is a humble bean and sausage stew.

6 – Season to taste with salt and pepper and gently stir in the parsley

7 – Serve in cazuelas and  sprinkle with smoked paprika. Best served with a nice glass of Rioja.

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30Ingredients

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