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Chorizo & judión beans with rich pumpkin sauce

Chorizo & judión beans with rich pumpkin sauce, a hearty one plate meal.

Chorizo & judión beans with rich pumpkin sauce

Ready In

45 minutes

Cooking time

25 minutes

Prep time

10 minutes

Serves

4 people

Ingredients
2 Alejandro Barbacoa chorizo hoops
60ml Nuñez de Prado olive oil + a little more for frying the chorizos
150g pumpkin flesh, cut into 1-2cm dice
1 medium onion, chopped
2 dried choricero Riojan peppers, stems and seeds removed and cut in 2-3 cm “squares”
1* dried guindilla Riojan pepper, stems and seeds removed and cut in 1 cm “squares” (*or use 2 guindillas for a more definite bit of heat)
2 good sized garlic cloves, sliced
1 fresh bay leaf, bruised
600ml vegetable stock
10ml Valdespino sherry vinegar
Salt to taste
2 jars Navarrico judión beans, rinsed and drained
2 medium tomatoes, seeded and diced to garnish
Sprigs of mint leaves to garnish
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Method

  1. Heat a little olive oil in a casserole dish; gently fry the whole chorizos until just cooked but still juicy - browning well on both sides; remove the chorizos from the dish and put to one side.
  2. Raise the heat to medium, add the remaining 60ml olive to the casserole and sauté the pumpkin, onion and peppers until the onion starts to soften; stir in the garlic and bay leaf and cook for one minute; add the stock and sherry vinegar, reduce the heat, cover the casserole and simmer until the pumpkin is soft (approx. 20 minutes).
  3. Remove the bay leaf and puree the pumpkin mixture in a liquidiser or food processor; return the pureed pumpkin mixture to the casserole over a medium-low heat; check for salt.
  4. Cut the chorizos into 1 cm slices and add to the casserole then carefully stir in the beans; gently simmer for 5 minutes and adding a little extra stock or water if you prefer.
  5. Serve garnished with diced tomatoes and mint leaves.

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Ingredients
2 Alejandro Barbacoa chorizo hoops
60ml Nuñez de Prado olive oil + a little more for frying the chorizos
150g pumpkin flesh, cut into 1-2cm dice
1 medium onion, chopped
2 dried choricero Riojan peppers, stems and seeds removed and cut in 2-3 cm “squares”
1* dried guindilla Riojan pepper, stems and seeds removed and cut in 1 cm “squares” (*or use 2 guindillas for a more definite bit of heat)
2 good sized garlic cloves, sliced
1 fresh bay leaf, bruised
600ml vegetable stock
10ml Valdespino sherry vinegar
Salt to taste
2 jars Navarrico judión beans, rinsed and drained
2 medium tomatoes, seeded and diced to garnish
Sprigs of mint leaves to garnish
Add all to basket

Add in stock items to your basket

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