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Second Courses

Bean stew

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At a glance

Serves:: 4
Difficulty:: Easy
Cost per serving::: 3,00 €
Method:: 120 min.

Ingredients

300 gr. butter or kidney beans
Oive oil
1 tablespoon paprika
1 onion
1 green pepper
1 small bulb of garlic
100 gr. bacon or pancetta
200 gr. chorizo sausage
or 200 gr. osso bucco bone
1 beef shank bone
Water

Method

Soak the beans in water water overnight.
Next morning, wash the beans and simmer slowly over a low heat in clean water with the onion, garlic, green pepper, the bones, a pinch of salt, paprika and a good splash of olive oil. Cook for a couple of hours and then add the chorizo and bacon. Cook for a further 10 minutes and serve.

Tip

All stews taste better the next day. To cook the beans faster, add a teaspoon of baking soda to the cooking water.

Recommended wine

We recommend a full-bodied red wine that displays a wide range of aromatic flavors such as stewed blackberries and currants, with spicy, balsamic notes of vanilla and pepper. It has a meaty and structured palate and long toasted finish. For example, Enate Tinto Reserva from Viñedos y Crianzas del Alto Aragón of the D. O. Somontano made with the Cabernet Sauvignon that has fermented for 12 months in French oak and 24 months in the bottle.

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