Nathaniel (one of our talented sons) made this delicious stew last night for supper. We were 5 ravenous farmers after a day’s harvesting – and this stew ticked every box: meaty, spicy, incredibly delicious…needless to say we all left satisfied (…and there was some left for lunch today!) Note: you need a BIG pot!
Feeds 6-8 very hungry people! (just halve these ingredients for 4 guests)
- 100g black-eyed beans, 100g dried borlotti beans & 100g dried cannellini beans (or 3 x 400g of canned beans of your choice, rinsed and drained)
- 10 rashers smoked bacon (about 300g) chopped into lardons
- 2 tbsp olive oil
- 5 cloves of garlic, peeled and chopped
- 800g fresh tomatoes (or 2 x 400g tins chopped organic tomatoes)
- 1.2 litres chicken stock
- 225g green cabbage (like Savoy) thinly sliced
- 300g pork sausages & 100g chorizo (or 400g smoked sausage) sliced into 5mm thick pieces
- 2 tsp chopped fresh thyme
- 2 tbsp chopped fresh parsley
- 2 tsp paprika
- salt and freshly ground black pepper
- If using dried beans, soak them in cold water for 5-6 hours or overnight, then drain, cover with fresh cold water and simmer for 35-40 minutes until they are cooked through.
- Gently fry the bacon and sliced chorizo in the olive oil in a flame proof casserole on a medium high heat for a few minutes until golden-brown.
- Add the garlic and cook for a few seconds, then add the tomatoes and the stock and simmer for ten minutes.
- Add the cooked, drained beans, then add the cabbage and sliced sausage and cook for a further 5-10 minutes.
- Add the chopped herbs & paprika.
- Season to taste with salt and freshly ground black pepper.
Serve with thick slices of crusty bread and butter.