Smoked Ham, Black Bean and Chorizo Stew

This is a real tasty meal. I've had it four days in a row and was disappointed to be having the last bowl this evening. I think I may have stolen the idea from a Brazilian dish but I just went with what I had to hand and it came out really well. This is intended to be a hearty stew, so leave all the chopping big and rugged. This dish is full of flavor, give it time, listen to some music or read a book but don't rush it.

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A quick pointer about using black beans: if you pour a glug of the water in which they have boiled into the stew, it should cut down on the bean farts.


red onion - 2 chopped

garlic - 2/3 cloves crushed and sliced

carrot - 2 chopped

celery - 2 stalks chopped

red potatoes - 5 small, peeled and chopped

savoy cabbage - about ten leaves, the darker ones are better

ham hock - 1 smoked hock, left hole

chorizo - about 5 inches, chopped

black beans - one handful of dry beans, soaked and boiled

paprika - 1 tsp

cayenne pepper - 1 tsp

rosemary - one sprig

veg stock - 500 ml

In your biggest pan, sweat down the onions and garlic in a glug of oil over a low heat. Once the onion is translucent add the carrots and celery and cook down for about five minutes. Drop in the chorizo and let all he delicious fat and spices cook out and soak into your mirepoix (celery, onion & carrot) for another five minutes. Add the paprika, cayenne and rosemary and cook for a minute or so.

Put your ham hock in the pan and cover with the stock, bring to the boil, then pop your lid on, turn the heat down low and cook for an hour. After an hour add your potatoes and beans, with a glug of their water. After another half an hour take out the hock, remove the skin and pull all the meat off the bone. Put the meat back in the pan and add your cabbage. Leave to cook for another half hour, in which time you can make your rice. Serve up once your rice is cooked and enjoy the warmth!

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Posted in Landscaping Post Date 02/16/2017






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