John Myers
Ingredients for 6 servings:
- 500 g beans, white, small, dried
- 5 medium-sized waxy potatoes
- 3 sausages, chorizos of about 120 g
- 100 g bacon, streaky, smoked
- 1 onion(s)
- 150 ml apple wine, Spanish (Sidra), alternatively Cidre)
- 5 tbsp vinegar (sherry vinegar)
- 3 stalks of lovage
- 5 sage leaves
- 4 tomatoes, dried
- 300 ml chicken stock
- Sea salt
- Pepper, black from the mill
- nutmeg
- butter
- Olive oil, for frying
Instructions
Working time approx. 30 minutes; Rest time approx. 16 hours; Total time approx. 16 hours 30 minutes
Soak the beans overnight. The next day, cook the beans until tender, just covered with the soaking water, and add a little sea salt; the water should be almost completely evaporated. Boil the potatoes in their skins, peel, and dice them. Cut the bacon into small cubes and fry in a tablespoon of olive oil until crispy, then remove from the oil. Dice the onion and sauté in the bacon fat and olive oil mixture until translucent. Add the beans and diced potatoes to the onions. Finely slice the sun-dried tomatoes and add them as well. Top up with the chicken stock and simmer for a few minutes. Reduce the heat to low, then add the cider and vinegar, chop the herbs and stir in, and season with pepper, sea salt (carefully!) and nutmeg. Now cut the chorizo into not-too-small (rather longish) pieces and let it simmer in the stew until cooked through; add the bacon cubes back in. Finally, stir in a knob of cold butter and season to taste, adjusting the seasoning if necessary. Ladle the stew into warmed bowls. This quantity is enough for 4-6 people as a main course, served with hearty wheat bread, and for 10-12 as an appetizer. For a hearty appetizer, make the consistency a bit more liquid, i.e., add a little more broth and cider. A young Navarra Crianza wine goes well with this.
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