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Mediterranean chorizo bean stew

Ingredients 8
Servings 0


  • 125
    veal stock
  • 500
    butter beans
  • 150
    chorizo sausage
  • 4
  • 1
    chopped onion
  • 2
    tomatoes, and a can of Italian whole peeled tomatoes
  • 10
    sage leaves (more or less)
  • 50
    herb butter


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.

Read more on: stew  |  pork

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