Ingredients

  • 175 g dried flageolet beans, soaked overnight in water (or 2 cans of tinned)
  • 2 T olive oil
  • 200 g chorizo, thickly sliced and quarters
  • 6-8 rashers of smoked streaky bacon, chopped
  • 1 t paprika (not required)
  • 1 med red onion, halved and sliced fairly thin
  • 1 clove garlic, crushed
  • 400 ml chicken or vegetable stock
  • 200 g waxy potatoes (like Charlotte) cut into 1 cm rounds and blanched (8 min in boiling water)
  • 1/2 savoy cabbage, core removed and sliced into 1 cm slices
  • salt and pepper to taste

Method

  1. Rinse soaked beans and put in large pan. Fill with cold water and boil for 10 min (same with tinned beans). Reduce heat to a simmer and cook for 1 1/2 hours (only 1/2 hour for tinned) until the beans are tender. You may need to add more water.
  2. Gently heat the olive oil in a large pan. Add the chorizo and fry for a few minutes until the red oil is released. Stir in the chopped bacon and fry for 5 minutes until golden brown. Add paprika if you want more red.
  3. Add the onions and garlic and cook for another 5 minutes over medium high heat.
  4. Pour in the stock and add the blanched potatoes and beans. Bring to a boil.
  5. Add the cabbage and simmer for 15-20 minutes until the cabbage is cooked.
  6. Serve in large bowls with crusty bread and soft cheeses.

Servings

4-6

Prep Time

20 minutes

Cook Time

45 minutes

Category

Source

Gordon Ramsey 2006029114551