Ingredients
500g white kidney beans, soaked overnight in a large saucepan covered with water
1 morcilla, (Spanish blood sausage)
1 chorizo sausage
1 salchica sausage
1 jamon bone
100g pork belly, optional
Salt
100ml cold water
1 tbsp Olive oil
1 tsp Paprika
1 bay leaf
1 garlic clove, crushed
1 small onion, chopped
1 morcilla, (Spanish blood sausage)
1 chorizo sausage
1 salchica sausage
1 jamon bone
100g pork belly, optional
Salt
100ml cold water
1 tbsp Olive oil
1 tsp Paprika
1 bay leaf
1 garlic clove, crushed
1 small onion, chopped
Method
1. Once the beans have soaked overnight place the saucepan with the beans and the soaking water on a hob.
2. Add the morcilla, chorizo, salchica, jamon bone, tocino and salt.
3. Bring to the boil. Pour in the cold water and simmer gently for 45 minutes to 1 hour until the beans are tender.
4. Heat the olive oil in a small frying pan. Add the paprika, bay leaf, garlic and onion and fry, stirring often, until fragrant. Add the onion mixture to the white bean stew. Serve.
1. Once the beans have soaked overnight place the saucepan with the beans and the soaking water on a hob.
2. Add the morcilla, chorizo, salchica, jamon bone, tocino and salt.
3. Bring to the boil. Pour in the cold water and simmer gently for 45 minutes to 1 hour until the beans are tender.
4. Heat the olive oil in a small frying pan. Add the paprika, bay leaf, garlic and onion and fry, stirring often, until fragrant. Add the onion mixture to the white bean stew. Serve.
