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Casserole from northern Spain
(0 votes)
Difficulty:
easy
Preparation:
35 min.
Preparation
ready in 13 hrs 55 mins
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Ingredients
for
4
- Ingredients
- 1 ⅔ cups dried Kidney beans
- 2 waxy potatoes (approx. 250 g | 1.667 cups, roughly diced)
- 2 carrots (roughly diced)
- 2 cups Chorizo (sliced)
- 1 ⅔ cups Black pudding (sliced)
- 1 Tbsp olive oil
- ¾ cup smoked Bacon (streaky, American)
- 2 onions (diced)
- 2 cloves garlic cloves (diced)
- 2 Tomatoes (diced)
- 1 green Bell pepper (chopped)
- 1 tsp tomato puree
- ¼ cup dry Red wine
- ⅜ cup vegetable stock (or chicken)
- Chili powder
Preparation steps
1.
Soak the beans overnight. The following day, rinse in a sieve and drain, then transfer to a pan, cover with water, put a lid on and simmer gently for around 1 hour. Add extra water as needed.
2.
Cook the potatoes in boiling salted water for around 15 minutes, adding the carrots after around 7 minutes. Drain well.
3.
Fry the chorizo and black pudding in a frying pan in hot oil until crispy, then remove and put to one side.
4.
Fry the bacon, onion and garlic in the pan, then add the potatoes, carrots, tomatoes and peppers and fry for 1-2 minutes. Stir in the tomato purée and deglaze with wine and stock. Add the cooked beans and the fried sausage and season to taste with salt, ground black pepper and chilli powder.
5.
Divide between bowls and serve, with a salad if desired.
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