Giant Butter Bean and Chorizo Stew (Judiones)
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Ingredients
- 600 g tinned butter beans, drained
- 150 g chorizo, diced
- 200 g diced pork shoulder
- 1 onion, finely chopped
- 2 garlic cloves
- 1 tsp sweet smoked paprika
- 500 ml chicken stock
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 476 kcal
- Protein
- 28.2 g
- Carbohydrate
- 26 g
- of which sugars
- 3.7 g
- Fat
- 26.8 g
- of which saturates
- 8.9 g
- Fibre
- 7.9 g
- Salt
- 3.12 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pot and brown the pork shoulder for 6 minutes. Add the chorizo, onion and garlic and cook for 5 minutes.
- 2
Stir in the smoked paprika, then pour in the stock and bring to a simmer.
- 3
Cover and cook gently for 30 minutes until the pork is tender.
- 4
Add the butter beans and simmer, uncovered, for a further 10 minutes until heated through and the sauce has thickened slightly.
- 5
Check the pork has no pink remaining, season to taste and serve in deep bowls.
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