Morcilla, Chorizo and Bean Stew
A rich spicy and earthy stew packed with plenty of flavour
Serves 2: Preparation 10 minutes, cooking time 40 minutes
- 170g morcilla
- 80g spicy chorizo
- 1 red onion
- 3 fat cloves of garlic
- 2 sprigs of fresh thyme (or 1/2tsp of dried)
- 250ml passata
- 100ml chicken stock
- 2tbsp sherry
- 400g tin of cannellini (or other white) beans
- Chopping board and knife.
- Large saucepan and wooden spoon
- Small bowl
Start by chopping the morcilla and chorizo into small chunks and frying them in the saucepan. After about 5 minutes when everything is nice and crispy turn off the heat and remove the pieces from the pan leaving behind the oil that has come out.
Roughly chop the onion and the garlic and add to the pan along with leaves from the thyme sprigs. Gently sauté the garlic, onion and thyme for about 10 minutes. Open and drain the can of beans. Add the sherry and simmer for 5 minutes to reduce.
Once the sherry has reduced by half add the morcilla and chorizo back to the pan and then add the passata, the chicken stock and the cannellini beans. Bring the mixture up to the boil and then reduce the heat and simmer uncovered for 20 minutes.
One everything is nice and thick check the seasoning and add some salt if required then serve.