Recipes
Date posted: 29/08/2019
Ingredients
| Dried haricot beans | 8oz |
| Medium onion | 1 |
| Cloves of garlic, chopped | 4 |
| Carrots | 8oz |
| Leeks, thickly sliced | 3 |
| Sticks of celery | 2 |
| Spanish chorizo | 8oz |
| Passata | 680g |
| Salt and pepper | to season |
| Chopped mixed fresh herbs such as sage, flat-leaf parsley, rosemary or thyme | 3 tbsps |
| Chicken stock | 400ml |
Method
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- Soak the haricot beans in 1 pint of water, preferably overnight, drain and reserve the water.
- Put the beans into a deep pan. Add the chicken stock and bring the reserved water up to a pint stock and pour over the beans. Bring to the boil and then cover, reduce the heat, and simmer for about an hour until the beans are just tender. Drain the beans.
- Pre-heat the oven to gas mark 4 (350°F/180°C).
- Fry the chorizo in a flameproof casserole dish over a low heat until the oil is released. Add the leeks and fry for 2-3 minutes until they begin to soften. Stir in the chopped garlic.
- Peel and slice the onion, peel the carrots and slice thinly. Chop the celery sticks finely and add to the casserole dish.
- Add the haricot beans and chopped mixed herbs to the casserole dish and then pour the passata on top. Pour over ¼ pint of water. Sprinkle with salt and pepper.
- Cover and bake in the oven for about 1 hour, stirring occasionally.
- Serve with crusty bread.