STEW OF BEANS, GREEN PEPPERS AND CHORIZO

STEW OF BEANS, GREEN PEPPERS AND CHORIZO

In north Spain this dish is cooked at the end of spring with young freshly
podded beans, known as pochas. Good quality haricot beans are equally
delicious.

500 g / 1 lb 2 oz haricot beans, soaked overnight and washed
1 onion, chopped
1 leek, chopped
1 small carrot, chopped
1 fresh green choricero pepper, seeded and chopped
1 garlic clove
1 bay leaf
2 Tbsp olive oil
140 - 175 g / 5 - 6 oz chorizo sausage, sliced

Put the haricot beans, onion, leek, carrot, pepper, garlic clove, bay leaf
and half the oil in a large deep pan or earthenware pot. Add enough water to
come 2.5 cm / 1 in above the beans. Bring to the boil, reduce the heat and
simmer gently, covered, for about 1 1/2 hours until the beans are tender. Stir
occasionally and add some more cold water (not hot) if necessary during
cooking - the finished stew should have a soupy consistency. Season with
salt and pepper to taste.
Heat the rest of the olive oil in a small frying pan, then fry the chorizo
for 2 - 3 minutes until crisp. Serve the stew scattered with chorizo and
drizzled with oil.

Serves 4

preparation / cooking : 10 minutes / 1 1/2 - 2 hours
country : Spain
course : meat dish
source : BBC Good Food april 2000

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Source:

Esther Westerveld <westher@xs4all.nl>