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Claudia Roden’s recipe for bean stew with chorizo ​​and bacon | Food

my grandson Peter cooked this for us to test the recipe. The smell filled the house, and the taste… mmm. Spanish farmers used to dry their own beans and make their own chorizo ​​with minced pork and fat, garlic and pimentón, giving it a reddish color and a highly distinctive flavor. There are many varieties of chorizo ​​in different shapes and sizes, smoked or unsmoked, and with different spices and seasonings. Fully cured chorizos are ready to eat; soft semi-salted should be cooked. Any chorizo ​​is delicious in this dish.

Serves 4
sunflower or olive oil 2 tablespoons
unsmoked bacon strips 200g, or pancetta
onion 1 large, coarsely chopped
garlic 4 cloves, chopped
ground cinnamon ¾ teaspoon
ground allspice ¼ teaspoon
tomato 1, peeled and cut into pieces
butter beans 2 400g cans, or cannellini beans, drained and rinsed
chorizo 250g, soft semi-salted or fully salted, mild or hot, sliced
chicken bouillon 500ml
thyme 4 twigs
extra virgin olive oil to serve

Heat the oil in a large pan and add the bacon or pancetta and the onion. Cook over medium heat for about 10 minutes, stirring and turning occasionally with a spatula, until the bacon has released its fat and the onion is soft. Add the garlic and cook, stirring, until the onion is golden brown and the bacon crispy.

Stir in the cinnamon and allspice, then add the tomato, beans, and chorizo. Pour in the stock, add the thyme sprigs and simmer over low heat for 15 minutes.

Season with salt if necessary, keep in mind that there is quite a bit of salt from the stock, chorizo ​​and bacon. Serve warm and pass the extra virgin olive oil for people to drizzle over.

From med by Claudia Roden (Ebury, £28)