• 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


  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.



Prep Time

20 minutes

Cook Time

45 minutes



Gordon Ramsey 2006029114551