STEW OF BEANS, GREEN PEPPERS AND CHORIZO
500 g / 1 lb 2 oz haricot beans, soaked overnight and washed
1 onion, chopped
1 leek, chopped
1 small carrot, chopped
1 fresh green choricero pepper, seeded and chopped
1 garlic clove
1 bay leaf
2 Tbsp olive oil
140 - 175 g / 5 - 6 oz chorizo sausage, sliced
Put the haricot beans, onion, leek, carrot, pepper, garlic clove,
bay leaf and half the oil in a large deep pan or earthenware pot.
Add enough water to come 2.5 cm / 1 in above the beans. Bring to
the boil, reduce the heat and simmer gently, covered, for about 1
1/2 hours until the beans are tender. Stir occasionally and add
some more cold water (not hot) if necessary during cooking - the
finished stew should have a soupy consistency. Season with salt
and pepper to taste.
Heat the rest of the olive oil in a small frying pan, then fry the
chorizo for 2 - 3 minutes until crisp. Serve the stew scattered
with chorizo and drizzled with oil.
Note: In north Spain this dish is cooked at the end of spring with
young freshly podded beans, known as pochas. Good quality haricot
beans are equally delicious.