Mediterranean chorizo bean stew

Name: Mediterranean chorizo bean stew
Yield: serving
Cuisine: Budget
Ingredients: 125.00 ml stock veal; 500.00 g butter beans; 150.00 g chorizo sausage; 4.00 carrots; 1.00 onion chopped; 2.00 tinned tomatoes Italian whole peeled; 10.00 fresh sage

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By Food24 November 03 2009

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Ingredients (7)

125.00 ml	stock — veal
500.00 g	butter beans
150.00 g	chorizo sausage
4.00	carrots
1.00	onion — chopped
2.00	tinned tomatoes — Italian whole peeled
10.00	fresh sage

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Method:

Soak beans in cold water overnight. Strain water off and cover with fresh water to boil. Keep skimming water for about 20 minutes or until beans are soft. Add fresh tomatoes (skinned, cored and deseeded) to the beans. Fry carrots (cut into 5 cm sticks) and onions with fresh sage in one tablespoon clarified butter. Add to the beans. Drain the mixture and add the canned tomatoes, veal stock, (see tips) and heat through. Season with salt and pepper. Roast the chorizo sausage in the oven for five minutes, slice and add to stew. Garnish with a knob of herb butter. Serve with a herb salad garnished with pecorino cheese shavings and dressed with a rasberry vinaigrette.