CHORIZO, FLAGEOLET AND SAVOY CABBAGE CASSEROLE
Ingredients
175g dried flageolet beans, soaked overnight in cold water
or
1x 400g tin drained, rinse briefly, the bean liquid will help thicken the sauce and add flavour
2 tbsp olive oil
200g dried chorizo, thickly sliced and quartered
or
up to 600g fresh chorizo thickly sliced
6-8 rashers of smoked streaky bacon, chopped
5ml paprika (optional)
5ml smoked paprika (optional)
1 red onion, peeled and sliced
1 clove garlic, crushed
400ml chicken stock
200g waxy potatoes (such as Charlotte), cut into chunks and blanched
1/2 Savoy cabbage, core removed and shredded
Sea salt and freshly ground black pepper
Serves: 3-4 people.
Source: Gordon Ramsey
Method
If using dried beans:
Rinse the soaked flageolet beans thoroughly and tip into a large pan. Fill with cold water and boil for 10 minutes. Reduce the heat to a simmer and cook for 11/2 hours until the beans are tender. You may need to replenish the pan with more hot water if the pan threatens to boil dry. Drain the beans and set aside.
CASSEROLE
Gently heat the olive oil in a large, heavy-based pan.
Add the chorizo to the pan and fry for a few minutes until the golden-red oil is released.
Stir in the chopped bacon and fry for 5 minutes until golden-brown. You can add more paprika if you want more colour in the casserole.
Add the onions and garlic and cook for another 5 minutes over medium heat.
Pour in the stock and add the blanched potatoes and flageolet beans.
Bring the liquid to the boil, then tip in the cabbage.
Keep at a simmer for 15-20 minutes until the cabbage is tender.
Season to taste.
Serve in large bowls with lots of crusty bread.
