Chorizo Stew


1 pound Large dry white beans
pound Sliced bacon cut thin strips
12 lrgs Garlic cloves minced
4 Onions sliced
1 lrg Leek - (abt 1 lb) sliced, with ⅓ of
the green part
1 lrg Carrot, peeled, and
coarsely chopped
1 Ham hock - (abt 2 lbs) cut small pieces
pound Variety of chorizo sausages cut ¼" pieces
2 Bay leaves
1 tablespoon Spanish paprika
cup Red bell pepper roasted, peeled,
seeded and cut in 1/4" dice
Salt to taste
Freshly-ground black pepper to taste


Place beans in a bowl and soak them in water overnight. Add water to cover by 2 inches, as beans will expand about twice in size. Next day, drain beans.
In a very large flameproof casserole or stock pot, cook bacon over low heat for 3 or 4 minutes. Add garlic, onions, leek and carrot; cook for 30 minutes, stirring occasionally. Add ham hock, sausages, bay leaves, paprika and beans; add water to barely cover. Bring to a boil, skim off the foam and fat from the top, reduce heat and simmer, partially covered, on very low heat for about 2 1/2 hours, or until beans are tender and juicy.
Add red bell pepper 5 minutes before the end of cooking. Remove ham hock and defat surface of stew. Take off meat from ham hock and return it to the pan. Discard bay leaves. Taste for seasoning. Serve warm, preferably from a clay casserole.
This recipe yields 6 to 8 servings.
Suggested Wine: Sidra (Austrian hard, sparkling apple cider)




1.0 servings


Thursday, February 11, 2010 - 6:15pm



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