On Christmas Eve eve (or last Tuesday, if you prefer.) I had Fig over for one last dinner and Doctor Who session for the year. We watched K-9 and Company and then the Sherlock Holmes story The Blue Carbuncle, starring Peter Cushing – very Christmassy!
Anyway, it was a cold night and so I decided to cook this lovely little stew from my cookbook The Food of Spain. I’ve only made it once before, back before I started this blog, so I thought it would be a good one to cook and write up. It’s a lovely, warming, tasty stew, suitable for a winter evening. I served it with some thick, buttered slices of tasty, crusty bread. Delicious.
250g of dried white haricot beans (I actually used tinned haricot beans, which saves all the tedious soaking.)
4 tablespoons of olive oil
2 garlic cloves, chopped
2 white onions, chopped
1 teaspoon of sweet paprika
1 teaspoon of smoked paprika
2 teaspoons of cumin
¼ a teaspoon of ground cinnamon
¼ a teaspoon of ground cayenne pepper
1 red pepper, seeded and diced
750g of pork tenderloin, roughly diced
80g of chorizo, sliced
440g tin of tomatoes
250ml of chicken stock
300g of sweet potato, peeled and diced
60g of chard or cabbage like kale, washed and shredded
If you are using dried beans then soak them in cold water for at least 3 hours. Drain well.
(The recipe says to cook the stew in a casserole dish in the oven, however I preferred to do it in a very large saucepan. If you want to cook yours in the oven then pre-heat the oven to 160 now)
Heat 2 tablespoons of olive oil in a large saucepan over a medium heat, add half the onion and half the garlic and cook for 5 minutes, until softened.
Add the beans and cover with water. Bring to the boil, then reduce the heat and simmer for 45 minutes or until the beans are soft. (I found it took about 30 minutes when using tinned haricot beans.)
Heat the remaining olive oil in a large saucepan (or flameproof casserole dish if you’re cooking in the oven.) over a medium heat. Add the remaining onion and garlic and cook for 5 minutes.
Stir in the spices, rosemary, pepper, diced pork and cook until the pork is evenly browned.
Clear a space in the centre of the saucepan, turn up the heat a little and add the chorizo and fry until starting to crispen.
Add the tomatoes and stock, stir well and bring to the boil. Turn the heat down to a simmer, cover and cook for one hour, stirring occasionally. (Or cover and pop your casserole dish in the oven for an hour.)
Add the softened beans and onion and the sweet potato, top up with 250ml of water, stir and cook for a further 30 minutes, or until the potato is tender.
Stir in the chard/cabbage and cook until it is wilted.
Season and serve.