TOLOSA BEAN STEW WITH CHORIZO - Brindisa Spanish Foods

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TOLOSA BEAN STEW WITH CHORIZO

A recipe from Navarrico, our prepared bean supplier’s family cook book. Very good served with some pickled guindillas on the side.
READY IN

2 hours 25

COOKING TIME

2 hours

PREP TIME

15 mins

SERVES

Serves 4

ingredients

  • 400g Heirloom Tolosa beans or other coloured beans, such as dry caparron.
IN STOCK
  • 1 onion, chopped
  • 1 leek, chopped
  • 1 carrot, chopped
  • 100g panceta, whole
IN STOCK
  • 100g fresh or semi-cured chorizo
IN STOCK
  • 1 tablespoon olive oil
IN STOCK
  • 1 clove of garlic, sliced
  • 1⁄2 teaspoon pimentón dulce (sweet paprika)
IN STOCK
  • Pickled guindilla chillies, to serve
IN STOCK

METHOD

  1. Before starting the recipe, soak the beans in cold water overnight. More information on how to soak and cook beans to perfection here: https://brindisa.com/pages/spanish-heirloom-beans
  2. Drain the beans and put into a pan or terracotta pot with the onion, leek, carrot, panceta and chorizo and cover with fresh cold water.
  3. Bring to the boil and skim off any foam that comes to the surface.
  4. Turn down the heat and preferably place a diffuser underneath the casserole.
  5. Simmer very, very slowly, ideally for 2 hours, until the beans are cooked, but still intact and creamy inside, though not mushy – start testing after 45 minutes.
  6. Heat the olive oil in a frying pan, put in the garlic and paprika and fry briefly, then add to the bean pot.
  7. Continue to cook slowly for about 10 minutes, to allow the flavours to mingle, then take off the heat and leave to rest for 30 minutes, so the beans settle before serving, to help them absorb the flavours a bit more.
  8. Warm through if necessary before serving.

ingredients

  • 400g Heirloom Tolosa beans or other coloured beans, such as dry caparron.
(each)
IN STOCK
  • 1 onion, chopped
  • 1 leek, chopped
  • 1 carrot, chopped
  • 100g panceta, whole
IN STOCK
  • 100g fresh or semi-cured chorizo
IN STOCK
  • 1 tablespoon olive oil
IN STOCK
  • 1 clove of garlic, sliced
  • 1⁄2 teaspoon pimentón dulce (sweet paprika)
IN STOCK
  • Pickled guindilla chillies, to serve
IN STOCK

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