THE SMOKY BEAN-STEW

(Our Play on Shortcut Fabada Asturiana)

THE SMOKY BEAN-STEW

Ingredients: 800g Cannellini beans (canned/rinsed), 150g Chorizo (diced), 100g Pancetta (diced), 1 tsp Smoked paprika, 1 tsp Black pepper, 1 Onion (pureed), 2 cloves Garlic...

Ingredients

  • 800g Cannellini beans (canned/rinsed)
  • 150g Chorizo (diced)
  • 100g Pancetta (diced)
  • 1 tsp Smoked paprika
  • 1 tsp Black pepper
  • 1 Onion (pureed)
  • 2 cloves Garlic

Cooking Method

  1. The Scorch Fry chorizo and pancetta until the fat renders and meat is rock-hard crispy.
  2. The Architect Fry onion puree in the red fat until it turns into a dark sweet jam.
  3. The Bloom Add spices and garlic with a 30ml splash of stock; the steam will release the smoky aromatics.
  4. The Swell Add beans and 300ml chicken stock; simmer for 15 minutes until the liquid is a thick red silk.
  5. The Final Flourish Finish with a heavy drizzle of raw extra virgin olive oil.

Cuisine: Spanish

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