I found this in the October 2005 issue of Olive magazine. With a lot of leftover chorizo that was going to expire soon, this fitted perfectly well with what I required. Besides using up all my chorizos, this stew is quite appropriate in the current near-freezing weather sending in comfort with its rich, slightly spicy, if somewhat salty taste. You know what, this has shades of Fabada except instead of morcilla you have the chorizo. I bet this would be great as well if indeed you use morcilla. It's easy enough to cook which after you've banged up all the ingredients you just stick it in the oven and wait. Make sure to hold the seasonings first until you've tasted it since the amalgam of bacon and chorizo can be salty at times.
Chorizo and Pork Belly with Haricot Beans
750 g pork belly - skin removed, cut into large chunks
130 g pancetta or streaky bacon - diced
1 large onion - chopped
1/2 Tbsp minced garlic
1 tsp hot smoked paprika
200 g chorizo - chopped
1 x 400 g can of chopped tomatoes
2/3 cup red wine
1 x 400 g can of haricot or cannellini beans - drained and rinsed
about 1/3 cup chopped fresh coriander
salt and pepper
- Preheat oven to 160°C/fan 140°C/300°F/gas mark 3.
- Heat about 1 Tbsp olive oil in an oven proof casserole pot. Brown the pork in it at high heat. Do this in batches. Set aside.
- Reduce the heat to medium and add 1 Tbsp more olive oil in the pot and then add the pancetta. Cook for about 2-3 minutes until golden brown.
- Add in the onion and garlic and cook until softened.
- Stir in the chorizo and paprika. Cook for a minute or so.
- Put back the pork in the pot and tip in the chopped tomatoes.
- Pour in the red wine and enough water just to cover it.
- Season with pepper and cook in the oven for 2 hours.
- Remove the cover and stir in the haricot beans and return to the oven. Cook uncovered for 20-30 minutes.
- Remove from the oven and taste the sauce. If need be, season with salt.
- Stir in the coriander and serve with crusty breads or hot plain rice.