Ingredients (serves 4 – 6)
|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|
- To make this Chorizo and Butter Bean Stew, first warm 150 ml of water (~ 80°C) and add the saffron. Set aside to soak.
- Heat the oil in a large saucepan over medium-low heat. Add the chorizo and cook until the fat starts to run from the chorizo.
- Add the onion and garlic, stir from time to time until soft, not caramelized.
- 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).
- 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.
- Season to taste with salt and pepper and gently stir in the parsley
- Serve this Chorizo and Butter Bean Stew in cazuelas and sprinkle with smoked paprika.
Best served with a nice glass of Rioja.