-
1
Put the soaked beans into a large pan with the whole onion and the bay leaves cover with plenty of water and simmer gently for 1 1/4 hrs or possibly till tender.
-
2
Add in the chorizo sausages to the pot after 45 min.
-
3
Add in salt for the last 15 min of cooking time only.
-
4
Leave the beans to cold in their cooking water.
-
5
Drain the beans (keeping a cupful of the water) put the sausages on one side and throw away the onion.
-
6
Soften the minced onion and garlic in a wide shallow pan with 2 tbsp of extra virgin olive oil and seasoning.
-
7
Stir in the paprika and oregano and cook for about a minute.
-
8
Then add in the minced plum tomatoes remaining extra virgin olive oil and the cooked beans and bubble gently for about 20 min.
-
9
Add in the reserved cooking water if the mix gets dry.
-
10
Stir in the lemon juice taste adding salt and pepper if necessary.
-
11
Divide between 4 individual cooking pots or possibly ceramic pie dishes and press a sausage into each.
-
12
Sprinkle with breadcrumbs and bake at 200C/400F/Gas Mark 6 for 40 min.
-
13
Meanwhile lightly season the monkfish fillets wrap in bacon and secure with cocktail sticks.
-
14
Place in a roasting tin and brush with extra virgin olive oil.
-
15
Turn up the oven to 230C/450F/Gas mark 8 (leave the beans in to brown) and roast for 8 to 10 min.
-
16
If the bacon still looks pallid place under the gall.
-
17
To serve reheat the blanched brussels eaves by quickly stirfrying them with a lash of extra virgin olive oil and balsamic vinegar.
-
18
Slice the two monkfish tails in half and lace the portions on top of the beans long with some balsamic greens.
-
19
If youre pushed for time you could use precooked canned beans for this but they wont take on the deep smoky flavour of the chorizo.
