September 8, 2011
Chorizo and Bean Stew
« Blackberry and Apple Streusel Tart :Previous Entry / Next Entry: Apple Strudel »
Propped up against my wall I have a board plastered with ‘inspiring’ food photos. These (mostly torn pages from Delicious, Waitrose papers and leaflets) are good for arrangement ideas, lighting inspiration and ‘prop wants’. I actually sent off a load of prop shots to my sister for some ideas for a birthday present. My birthday was back in June… I’m still waiting for the present…
So these pictures get replaced every so often. One I pulled off last month still had the recipe attached for this Spanish-style Chorizo and Bean Stew. I’ve now made it several times since, it being that tasty. It is also easy to adapt – add some wine perhaps, a handful of sliced mushrooms or a few of those delicious Oak Smoked Tomatoes from the Tomato Stall. The basic recipe remains the same each time I make it just don’t miss out the lemon for this adds much. It reheats well too.
Serve with an easy drinking Iberian red – Oscar’s Red springs to mind as do the reds from Spanish giant Raimat. The Indian Zampa Syrah would also work, being similarily soft. I note Niamh’s new cookbook – Comfort and Spice – has a similar, if simpler, quicker-to-cook version.
A very tasty Spanish Style tapas dish but suitable for a main course
- tin of butter beans
- 250g slices of cooking chorizo (eg. Unearthed Spanish mini cooking chorizo sausages, i cut each into three)
- 1 roughly chopped onion
- 3 cloves of garlic, chopped
- 1/2 red chilli deseeded and chopped
- 400g tin chopped tomatoes
- 500ml chicken stock
- fresh thyme
- grated zest of lemon
- Use a deep lidded saucepan or casserole dish.
- Fry the choizo in a little olive oil for 3-4 minutes until the oil runs and the meat starts to brown. Remove from the pan.
- Add the onion, garlic and chilli and cook until onion begins to soften, 5 minutes or so. Add the tinned toms and lemon zest. Return the chorizo to the pan. Add the drained beans.
- Mix well, cover with the chicken stock and top with a few sprigs of rosemary.
- Simmer for an hour or a little longer, partially covered, until the sauce becomes thick. Check seasoning and remove the rosemary.
- Serve with rustic bread or rice. Decorate with chopped parsley.
Copyright Andrew Barrow from SpittoonExtra