Name: White bean and chorizo stew with orange and olives
Prep time: 720 min
Total time: 720 min
Yield: 4
Ingredients: 250 gram navy (haricot) beans; 250 gram piece speck, pancetta or slab bacon, chopped; 2 tablespoon olive oil; 1 large onion, roughly chopped; 2 carrots, peeled and cut into rounds; 1 stick celery, trimmed and sliced; 3 clove garlic, thinly sliced; 1 handful herbs (bay leaves, sprigs of thyme, sage, parsley stalks, rosemary), tied together with string; 1/2 cup red wine; 2 cup vegetable or chicken stock; 1/2 cup water; 400 gram fresh chorizo sausage; 1 orange, finely grated zest; 140 gram spanish piquillo peppers, drained and chopped (or 1 large chargrilled red capsicum, skinned, deseeded and chopped); 1/2 cup black kalamata olives, stoned; 2 tablespoon chopped flat-leaf parsley

White bean and chorizo stew with orange and olives

Big-flavoured, soul-satisfying food has been the basis of European country cooking for generations. Here, Julie Biuso’s rustic recipe continue the tradition. When the mercury drops there’s nowhere better than the sanctuary of a warm kitchen with pots and pans bubbling away on the stovetop, emitting tempting wafts of spices and herbs, garlic, red wine and onions. But don’t have a fit when you see the cooking times of these dishes and think that there’s not enough hours in a day to make them. Most of the preparation times are short and they just cook along happily while you do other things. Even better, prepare or part-prepare them the day before serving.

Ingredients

250 gram navy (haricot) beans

250 gram piece speck, pancetta or slab bacon, chopped

2 tablespoon olive oil

1 large onion, roughly chopped

2 carrots, peeled and cut into rounds

1 stick celery, trimmed and sliced

3 clove garlic, thinly sliced

1 handful herbs (bay leaves, sprigs of thyme, sage, parsley stalks, rosemary), tied together with string

1/2 cup red wine

2 cup vegetable or chicken stock

1/2 cup water

400 gram fresh chorizo sausage

1 orange, finely grated zest

140 gram spanish piquillo peppers, drained and chopped (or 1 large chargrilled red capsicum, skinned, deseeded and chopped)

1/2 cup black kalamata olives, stoned

2 tablespoon chopped flat-leaf parsley

Method

1.Soak beans in plenty of cold water overnight. Drain.

2.Put bacon and 1 tablespoon oil in a heavy-based casserole and set over a medium heat. Sizzle bacon for several minutes until crisp. Add onion, carrots and celery. Cover pan with a lid, lower heat and cook gently until vegetables are softened (about 10 minutes). Add garlic, the drained beans and bundle of herbs.

3.Pour in the wine, stock and water. Grind on some black pepper to taste. Bring up to the boil, lower heat, cover casserole with a lid and cook gently for about 1 hour, or until the beans are tender, adding more water if necessary during cooking.

4.Fry sausages in a smallish pan in 1 tablespoon oil. Transfer to a board and slice. Season beans with salt and pepper and stir through orange zest. Add sausages to beans, tucking them in.

5.Strew the top with the peppers, olives and parsley. Serve immediately.

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Ingredients

Method

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