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Alubias with crispy morcilla

Alubias with crispy morcilla, easy and flavoursome recipe. Perfect winter warmer.

Alubias with crispy morcilla

Ready In

45 minutes

Cooking time

35 minutes

Prep time

10 minutes

Serves

4 people

Ingredients
350ml vegetable stock
300g firm potatoes, peeled and cut into 2.5cm dice
1 medium carrot, peeled and finely diced
2 dried choricero peppers, stems and seeds removed and cut in 2-3cm "squares"
2 dried guindilla peppers, stems and seeds removed and cut in 1cm "squares"
6 garlic cloves, peeled and cut in half lengthways
1tsp Catalan oregano
1/2 tsp ground cumin
200g baby spinach
1 jar Navarrico alubias haricot beans, rinsed and drained
1 tbsp Brindisa Arbequina olive oil
1 pack of Brindisa morcilla, cut into 1cm slices
Sweet pimentón
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Method

  1. In a casserole dish bring the stock to a simmer.
  2. Add the potatoes, carrot, peppers, garlic, oregano and cumin, cover and simmer until the potatoes are tender - approx. 20 minutes.
  3. Stir in the spinach half at a time until wilted, then add the haricots; simmer for a further 5 minutes.
  4. Meanwhile heat the olive oil in a frying pan over a medium-high heat; fry the morcilla slices until crispy (and crumbly) – there will be spattering.
  5. Fold the crispy morcilla to the beans; check for seasoning.
  6. Serve in bowls, garnished with the pimentón.

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Ingredients
350ml vegetable stock
300g firm potatoes, peeled and cut into 2.5cm dice
1 medium carrot, peeled and finely diced
2 dried choricero peppers, stems and seeds removed and cut in 2-3cm "squares"
2 dried guindilla peppers, stems and seeds removed and cut in 1cm "squares"
6 garlic cloves, peeled and cut in half lengthways
1tsp Catalan oregano
1/2 tsp ground cumin
200g baby spinach
1 jar Navarrico alubias haricot beans, rinsed and drained
1 tbsp Brindisa Arbequina olive oil
1 pack of Brindisa morcilla, cut into 1cm slices
Sweet pimentón
Add all to basket

Add in stock items to your basket

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