This dish has it’s origins in my plan for a dinner of tapas , but after a busy week cooking a lot of little dishes was not quite on the cards .So I scaled the dish back to one slow cook dish, throwing everything together and serving it with plenty of freshly baked bread and wine.
The dish was lovely , heat from the chilli and paprika and a depth from the sherry. It might seem a little strange to use two types of beans, I like the different textures, but you could use potatoes as well.
I made some fresh foccacia from a recipe from the Domestic Goddess in Training
Pork, Chorizo & Bean Stew
200g pork shoulder cut into 1cm cubes
100g cooking chorizo cut into 1cm cubes
100g dried butter beans (soaked overnight)
100g dried chick peas (soaked overnight)
300g tinned tomatoes
1 large onion finely chopped
2 handfuls of stonned black olives
3 garlic cloves finely chopped
1 tsp of dried chilli flakes
1 tsp of smoked paprika
Handful of chopped fresh parsley
1 pint of vegetable stock
Slosh of dry sherry
- In a cast iron pot gently fry the garlic and onion with the chilli flakes, paprika and a little olive oil
- Add the chorizo and pork shoulder to brown.
- Add the butter beans , chick peas , tinnedtomatoes , olives, stock and sherry
- Cover and place in the oven at 190decC for 1 hour.
- Serve with fresh bread or rice