About this recipe:Warm and satisfying Spanish style slow baked casserole with belly pork, chorizo, tomato, paprika and butter beans. Serve this Mediterranean one pot with farmhouse bread for mopping up those delicious juices. Rustic fare at it best.
2 slices belly pork, trimmed of excess fat and rind, sliced
freshly ground pepper
1 tablespoon Spanish paprika
1 tablespoon tomato puree
good glug sherry
300ml good quality chicken stock
1 (200g) tin butter beans, drained
2 red peppers from jar, sliced
chopped fresh parsley to garnish (optional)
crusty bread to serve
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Method Prep:15min › Cook:2hr › Ready in:2hr15min
Preheat the oven to 160 C / Gas 2 1/2.
Heat a heavy based casserole dish with olive oil. Add the onions and fry over medium to high heat to slightly 'catch' and colour, reduce heat to medium to low and fry, stirring often for 10 minutes.
Add the garlic, cook for 1 minute, then add the chorizo and belly pork. Cook for 5 minutes or until the pork has browned.
Add pepper to taste and paprika. Mix well. Add the tomato puree and cook for another 1 to 2 minutes.
Turn the heat to high and add the sherry. When bubbling, scrape the base to release all the flavours with a wooden spoon and add the stock and 150ml water.
Bring slightly to the boil, cover with a tight fitting lid and place in the oven for 1hour 15 minutes.
Remove from the oven and stir. Add the butter beans and peppers. Mix well. At this stage you may need to add a further 150ml water. The consistency when cooked you are looking for is a sloppy stew (not too thick but enough sloppy juice to dunk the bread in). Place back in the oven for a further 45 minutes to 1 hour. Check occasionally.
Serve in individual bowls garnished with parsley (optional) and fresh crusty country style bread.
Simply delicious. Loved every bite. Excellent dish, thank you for sharing it
I put some fried mushrooms in too at the pork/chorizo phase as they needed using up. They had been fried in a separate pan with just olive oil, nice addition for my palate. - 22 Oct 2014