Spanish Bean and Pork Stew

Spanish Bean and Pork Stew
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  1. 9 oz (250 g) chorizo or andouille
  2. 9 oz (250 g) morcilla (Spanish blood sausage) or garlic sausage
  3. 9 oz (250 g) slab bacon or pancetta, rind removed
  4. 1 tbsp olive oil
  5. 1/4 cup hearty red wine
  6. two 15 oz (420 g) cans white kidney (cannellini) beans, drained and rinsed
  7. pinch of saffron threads
  8. 2 cups chicken stock
  9. 1 bay leaf
  1. 1. Cut the sausages and bacon into 2in (5cm) chunks. Heat the oil in a large casserole over medium-low heat. Add the sausages and bacon, and cook, stirring occasionally, for about 3 minutes. Increase the heat and pour in the wine. Boil about 2 minutes, until reduced by half.
  2. 2. Stir in the beans, saffron, and bay leaf, then enough chicken stock to barely cover. Bring to a boil, reduce the heat, cover, and simmer for 30 minutes. Serve hot.