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Categories:
beans bacon olive oil onion carrots celery garlic handful herbs red wine vegetable sausage orange Spanish piquillo peppers kalamata olives flat leaf parsley
Viewed: 39 - Published at: 2 years agoIngredients
- 1 1/4 cups dried navy beans
- 8 oz pancetta or bacon, chopped
- 2 tbsp olive oil
- 1 large onion, coarsely chopped
- 2 None carrots, peeled and cut into rounds
- 1 stick celery, trimmed and sliced
- 3 cloves garlic, thinly sliced
- 1 None handful herbs (bay leaves, sprigs of thyme, sage, parsley stalks, rosemary), tied together with string
- 1/2 cup red wine
- 2 cups vegetable or chicken stock
- 14 oz fresh chorizo sausage
- 1 None orange, peel finely grated
- 5 oz Spanish piquillo peppers, drained and chopped (or 1 large roasted red pepper, peeled, seeded and chopped)
- 1/2 cup kalamata olives, pitted
- 2 tbsp chopped flat-leaf parsley
Method
- Soak the beans in plenty of cold water overnight. Drain.
- Place the bacon and 1 tbsp of oil in a large heavy-bottomed saucepan on medium heat. Cook until the bacon is crisp. Add the onion, carrots and celery. Reduce the heat to medium; cover and cook gently for 10 mins until the vegetables are softened. Add the garlic, the drained beans and the bundle of herbs.
- Pour in the wine, stock and 1/2 cup water. Season to taste. Bring to a boil. Reduce the heat to low; cover and cook gently for about 1 hour, or until the beans are tender, adding more water if necessary during cooking.
- Fry the sausages in a small skillet in 1 tbsp of oil. Transfer to a cutting board and slice. Season the beans. Stir in the sausages and the orange peel.
- Arrange the peppers, olives and parsley over the top. Serve immediately.
