Black Bean Stew

Name: Black Bean Stew
Yield: Serves five to six
Cuisine: Spanish
Ingredients: 600 ml/1 pint/2½ cups light chicken or vegetable stock; 10 ml/2 tsp paprika; 150 g/5 oz chorizo, cut into chunks; 150 g/5 oz chorizo, cut into chunks; 2 celery sticks, thickly sliced; 350 g/12 oz baby (pearl) onions; 60 ml/4 tbsp olive oil; 675 g/1½ lb boneless belly pork rashers (strips); salt and ground black pepper; salt and ground black pepper; 2 green (bell) peppers, seeded and cut into large pieces; 600 ml/1 pint/2½ cups light chicken or vegetable stock; 275 g/10 oz/1½ cups black beans, soaked overnight in cold water; 275 g/10 oz/1½ cups black beans, soaked overnight in cold water

Preparation info

Serves
five to six

Difficulty
Easy

Appears in

Recipes from My Spanish Grandmother

By Pepita Aris

Published 2013

About

Tolosa in the Basque country is famous for its black bean stew - Potaje de Alubias Negras - made spicy with various sausages and pickled pork. Here is a simplified version, with extra fresh vegetables that add wonderfully to its flavour.

Ingredients

275 g/10 oz/1½ cups black beans, soaked overnight in cold water

Europe
Spain
Basque
Mediterranean
Spicy

Method

Drain the beans into a pan and cover with fresh water. Bring to the boil and boil rapidly for 10 minutes. Drain the beans and put in an ovenproof dish.
Preheat the oven to 160°C/325°F/Gas 3. Cut away any rind from the pork, then cut it into large chunk

Ingredients

Method

Photos