Ingredients
600g dried cannellini beans, haricot beans, butter beans or black beans
1.25kg streaky pork
650g rashers of streaky bacon, or pancetta
4 tablespoons Olive oil
450g ham hocks, cut into chunks
450g Onions, roughly chopped
450g Carrots, chopped into 1 cm-thick slices
4 cloves garlic, sliced
2 green peppers, seeded and chopped
1 sprig of Thyme
1 bay leaf
450g very ripe tomatoes, peeled and chopped or 1x 410g tin of chopped tomatoes
450g chorizo sausage, cut into 5mm-thick slices
salt and fresh ground black pepper
1 tsp hot smoked paprika
chopped fresh coriander or flat-leaf parsley, to garnish
crusty bread, to serve
1.25kg streaky pork
650g rashers of streaky bacon, or pancetta
4 tablespoons Olive oil
450g ham hocks, cut into chunks
450g Onions, roughly chopped
450g Carrots, chopped into 1 cm-thick slices
4 cloves garlic, sliced
2 green peppers, seeded and chopped
1 sprig of Thyme
1 bay leaf
450g very ripe tomatoes, peeled and chopped or 1x 410g tin of chopped tomatoes
450g chorizo sausage, cut into 5mm-thick slices
salt and fresh ground black pepper
1 tsp hot smoked paprika
chopped fresh coriander or flat-leaf parsley, to garnish
crusty bread, to serve
Method
1. Set the beans to soak overnight in plenty of cold water.
2. The next day, cut off and discard the rind from the pork and bacon. Cut the pork and bacon into 2.5-5cm chunks.
3. Heat the olive oil in a heavy-based frying pan. Fry the pork, bacon and ham hock chunks in batches and brown on all sides.
4. Transfer the browned meat to a large casserole dish. Drain the excess fat from the frying pan. Add the onion, carrot, garlic, green peppers, thyme and bay leaf and cook over medium heat for 5 minutes stirring now and then.
5. Transfer the onion mixture to the casserole dish. Add the chopped tomatoes and chorizo. Season generously with freshly ground pepper and mix in the paprika. Add enough water to barely cover the meat.
6. Bring the pork mixture to the boil. Reduce the heat, cover and simmer gently on top of the stove for 2-2 and a half hours or cover and bake in a preheated oven at 160ºC/Gas 3 for the same period.
7. Meanwhile drain and rinse the pre-soaked beans. Place them in a large saucepan and cover generously with cold water.
8. Bring the beans to the boil, reduce the heat and simmer until the beans are tender, around 40 minutes to 1 and a half hours, depending on the type of beans. Drain.
9. Add the cooked beans to the stew 15 or 20 minutes before the end of cooking. Check the seasoning and add salt if required. Sprinkle generously with chopped coriander leaves.
10. Serve the stew with crusty bread.
1. Set the beans to soak overnight in plenty of cold water.
2. The next day, cut off and discard the rind from the pork and bacon. Cut the pork and bacon into 2.5-5cm chunks.
3. Heat the olive oil in a heavy-based frying pan. Fry the pork, bacon and ham hock chunks in batches and brown on all sides.
4. Transfer the browned meat to a large casserole dish. Drain the excess fat from the frying pan. Add the onion, carrot, garlic, green peppers, thyme and bay leaf and cook over medium heat for 5 minutes stirring now and then.
5. Transfer the onion mixture to the casserole dish. Add the chopped tomatoes and chorizo. Season generously with freshly ground pepper and mix in the paprika. Add enough water to barely cover the meat.
6. Bring the pork mixture to the boil. Reduce the heat, cover and simmer gently on top of the stove for 2-2 and a half hours or cover and bake in a preheated oven at 160ºC/Gas 3 for the same period.
7. Meanwhile drain and rinse the pre-soaked beans. Place them in a large saucepan and cover generously with cold water.
8. Bring the beans to the boil, reduce the heat and simmer until the beans are tender, around 40 minutes to 1 and a half hours, depending on the type of beans. Drain.
9. Add the cooked beans to the stew 15 or 20 minutes before the end of cooking. Check the seasoning and add salt if required. Sprinkle generously with chopped coriander leaves.
10. Serve the stew with crusty bread.
