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Butter beans with chorizo and pancetta

Butter beans with chorizo and pancetta

Ready In

4.5 hours (+ 12h soaking)

Cooking time

4 hours

Prep time

30 minutes

Serves

4 people

Ingredients
500g El Navarrico butter beans
or 500g arrocina beans
1 onion
1 bay leaf
1/2 a head of garlic
250g cured Alejandro pancetta
250g Brindisa cooking chorizo
2 ripe tomatoes
1 tsp La Chinata sweet pimentón
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Method

  1. If dried, soak the beans overnight in cold water for 12 hours.
  2. Once ready to cook put the beans into a large casserole pot with half an onion and a bay leaf. Cover the beans with cold water and bring the boil, then turn down to a simmer. The beans will take 2 hours; be sure to skim the foam that forms on the surface every now and again. If using canned beans, this step can be ignored.
  3. While this cooks, dice the remaining onion and cook in a large frying pan with the half-head of garlic.
  4. Once this has softened and caramelised, remove and fry the chunks of pancetta and chorizo in a dry pan.
  5. When cooked and crisped, reintroduce the onions and garlic and grate in the tomatoes before adding the paprika.
  6. Add this mix to your stewing beans after 1 hour of cooking and allow to simmer for 1 hour. If using canned beans, cook until the tomatoes have reduced slightly, then season to taste and serve.

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Ingredients
500g El Navarrico butter beans
or 500g arrocina beans
1 onion
1 bay leaf
1/2 a head of garlic
250g cured Alejandro pancetta
250g Brindisa cooking chorizo
2 ripe tomatoes
1 tsp La Chinata sweet pimentón
Add all to basket

Add in stock items to your basket

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