·
2 cans black beans
·
1 to 1 ½ lbs bacon
·
4 small red potatoes, cubed
·
¼ C olive oil
·
12 oz. baby onion (1/2 large onion)
·
2 celery stalks, thickly sliced
·
2 tsp paprika
·
5 oz. chorizo sausage, cut into chunks (or other
sausage)
·
2 ½ C chicken or vegetable stock
·
2 green bell peppers, seeded and cut into large
pieces
·
salt and pepper to taste
Preheat the oven
to 325.
Cut the bacon
into chunks.
Heat the oil in a
large frying pan and sauté the onions and celery for 3 minutes. Add the bacon
and sauté for 5 minutes. Add potatoes and sauté for 5-10 more minutes, until
the bacon is browned.
Add the paprika
and chorizo and cook for another 2 minutes. Transfer to an ovenproof dish with
the beans and combine.
Add the stock to
the pan and bring to a boil. Season lightly, the pour over the meat and beans. Cover
and bake for 1 hour.
Stir the green
peppers into the stew and return to the oven for 15 minutes more. Serve hot.
Source: Mediterranean: food of the sun
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