Chorizo and bean soupy stew (Spannishy style)

Description

• Recipe by: Mike Newton
• Date first written down: 05 December 2022
• Updated:
  • N/A
• Partly based on recipes here:
  • https://www.bbcgoodfood.com/recipes/roast-chicken-soup
  • https://brindisa.com/blogs/spanish-food-recipes/chickpea-and-chorizo-stew
  • https://brindisa.com/blogs/spanish-food-recipes/tolosa-bean-stew-with-chorizo
  • https://www.theguardian.com/food/2022/jul/25/claudia-roden-recipe-bean-stew-chorizo-bacon
• Notes on ingredients/swaps:
  • Can swap out the 3-bean mixture for cooked chickpeas as a variation

To serve

• Warm sourdough bread is lush

Ingredients

• 150-200g (ish) of good quality diced pancetta
• 200g (approx) chorizo sausage (regular, not an extra spicy) – peeled and chopped into chunky slices
• 2 smallish red onions [finely diced]
• 2 bell peppers (red and yellow work well) [very finely diced]
• 4 cloves of garlic [minced]
• 2x400g tins of good quality whole plum tomatoes
• 1x400g tin of cannellini beans (i.e. already soaked/cooked, but rinsed under water to remove residue)
• 1x400g tin of borlotti beans (i.e. already soaked/cooked, but rinsed under water to remove residue)
• 1x400g tin of butter beans (i.e. already soaked/cooked, but rinsed under water to remove residue)
• Large bunch of fresh oregano (or a jar of dried instead)
• Pinch of sugar
• Salt, pepper

Method

1. Start with large, heavy casserole dish that has a lid (e.g. Le Creuset or equivalent).
2. Warm a glug of olive oil on a low heat, then gently fry the pancetta until it starts to crispen (but not burn)
3. Add the sliced chorizo, and continue to simmer until a bit crispy (but not too much), and rendered fat takes on a glistening red colour
4. Remove the meat with slotted spoon and keep aside, then try the onions for about 5 minutes, until starting to colour
5. Add in the diced peppers and some seasoning, and fry for another 3-5 minutes
6. Add garlic and fry, still on low heat for 3-5 minutes
7. Add the plum tomatoes and sauce, gently squashing each tomato by hand as you add them (add extra 500-700ml or so of water in total by washing out the tomato cans)
8. Bring up to boil, no rush, and add in oregano, followed by the beans
9. Add pinch of sugar, then put on lid to partly close, keep heat low, and simmer for 30 minutes
10. Taste and adjust seasoning, then serve