Rancho Canario – Canarian stew

Ingredients for 5 servings:

• 250 g white beans
• some oil for frying
• 200 g onion(s), cleaned
• 4 medium-sized garlic cloves
• 800 ml broth
• 400 g tomatoes, chopped
• ½ tbsp baking soda or baking powder
• 100 g carrot(s), peeled
• 100 g celery, cleaned
• 200 g bell pepper(s), colored, cleaned
• 80 g lentils, red
• 1 can chickpeas, 265 g drained weight
• 1 can/n corn, 285 g drained weight
• 300g chorizo
• 2 tbsp, heaped tomato paste
• 1 tbsp, heaped orange zest
• 1 tsp, heaped paprika powder
• ½ tsp Pul Biber
• Salt and pepper, freshly ground

Instructions

Working time approx. 40 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 14 hours 10 minutes

a tasty winter meal

Soak the beans overnight in plenty of cold water. Dice the onion, carrots, celery, and bell peppers. Finely chop the garlic. Place the corn and chickpeas in a sieve, and slice the chorizo ​​fairly thinly. Drain the beans and rinse them thoroughly. Heat a little oil and fry the onions. Add the garlic and paprika and fry briefly. Deglaze with the stock and tomatoes, add the beans, and stir in the baking soda. Let everything simmer gently for about 50-60 minutes, until the beans are almost tender (time depends on the type of bean). Add the carrots, celery, bell peppers, and red lentils. Stir in the tomato paste, chili seasoning, and orange zest and simmer for about 20 minutes. Meanwhile, fry the chorizo ​​slices in a little oil. When everything is tender, add the chickpeas, corn, and sausage slices to the soup along with the cooking fat. Finally, season everything again with salt, pepper, and Pul Biber.