4
1 hour 25 minutes

Ingredients

  • 4 cooking chorizos
  • 4 morcilla sausages
  • 250g of pork belly, sliced into thick lardons
  • 1 white onion, diced
  • 2 garlic cloves, sliced
  • 1 sprig of rosemary
  • 2 bay leaves
  • 1 tsp pimentón
  • 1 pinch of powdered saffron
  • 600ml of vegetable stock, or water
  • 400g of white beans, (one tin, drained)
  • olive oil
  • salt
  • pepper

Method

1
Heat a splash of oil in a heavy-based pan and add the chorizo, morcilla and pork belly. Cook until you have a nice colour on the sausages and the fat has started to render from the pork belly
2
Add the onion and garlic and sauté until soft and translucent
3
Add the herbs and spices and pour over the stock. Season with salt and pepper
4
Leave to simmer for 45 minutes, then remove the lid, add the drained beans and simmer for 30 minutes more. Taste to check seasoning
5
Serve warm with crusty bread