Spanish Bean and Pork Stew

1. 1

   Cut the sausages and bacon into 2in (5cm) chunks.

2. 2

   Heat the oil in a large casserole over medium-low heat.

3. 3

   Add the sausages and bacon, and cook, stirring occasionally, for about 3 minutes.

4. 4

   Increase the heat and pour in the wine.

5. 5

   Boil about 2 minutes, until reduced by half.

6. 6

   Stir in the beans, saffron, and bay leaf, then enough chicken stock to barely cover.

7. 7

   Bring to a boil, reduce the heat, cover, and simmer for 30 minutes.

8. 8

   Serve hot.

9. 9

   Variation

10. 10

    Dried Bean Stew

11. 11

    Soak 8oz (230g) dried white kidney beans in cold water to cover overnight in a medium saucepan.

12. 12

    Drain, add fresh water to cover, and bring to a boil.

13. 13

    Cook for 10 minutes.

14. 14

    Skim off any foam, lower the heat, cover, and simmer for 23 hours, or until the beans are tender; add hot water to keep the beans barely covered.

15. 15

    Drain.

* Per serving · 4 servings · Values may vary.

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