THE SMOKY CHORIZO-PULSE

(Our Play on Serbian Bean Soup with Spanish Fire)

THE SMOKY CHORIZO-PULSE

Ingredients: 800g White beans (canned/rinsed), 200g Smoked Chorizo (sliced), 1 Large onion (pureed), 2 cloves Garlic, 2 Carrots (minced), 1 tbsp Smoked paprika, 1 tsp Chili flakes, 1L Beef stock, 1 tbsp Sherry vinegar...

Ingredients

  • 800g White beans (canned/rinsed)
  • 200g Smoked Chorizo (sliced)
  • 1 Large onion (pureed)
  • 2 cloves Garlic
  • 2 Carrots (minced)
  • 1 tbsp Smoked paprika
  • 1 tsp Chili flakes
  • 1L Beef stock
  • 1 tbsp Sherry vinegar

Cooking Method

  1. The Scorch Fry chorizo until the fat renders and the rounds are charred; remove meat.
  2. The Architect Fry onion and carrot puree in the red fat until sweet.
  3. The Bloom Add spices and garlic with a 40ml splash of stock; the hiss will bloom the smoke.
  4. The Swell Add beans and remaining stock; simmer for 25 minutes. Mash a few beans for silkiness.
  5. The Final Flourish Return chorizo; stir in vinegar and top with raw fresh parsley.

Cuisine: Balkan

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