Bean, chorizo and chicken stew
Although May is a time when we typically start thinking about summer, there’s still a chance of a cold blast now and then. For me this stew combines sunshine in a bowl and warmth in your belly for those moments, and the fact that it’s an easy mid-week supper doesn’t hurt. Cured meats are not often thought of as being seasonal. However, traditionally the matanza (pig slaughter) would take place between November and the beginning of March—when the air was cool enough to keep the meat from spoiling—and the porcine products eaten a few months later would have matured to their best. Modern-day animal husbandry means this system is no longer relevant, but should you find yourself in the region of, say, Vic or Olot at a Saturday morning farmer’s market, now is as good a time as any to stock up on jamón, chorizo, salchichón and the lot.
INGREDIENTS (serves 6)
- 250g cooking chorizo, skin removed, sliced into thick chunks
- 500g cooked chicken (leftover roast chicken is ideal for this), skin and bones removed, shredded
- 500g cooked white beans
- 250g baby new potatoes, halved
- 2 onions, sliced into thin half moons
- 4-5 fat cloves of garlic, thinly sliced
- 2 cans chopped tomatoes, or 1kg fresh tomatoes, chopped
- 500ml chicken stock, or plain water
- Salt and pepper
- Parsley or coriander to garnish
- Olive oil
METHOD
1. Fry the onions, garlic and potatoes in a good glug of olive oil over medium heat. (You want them soft and translucent, not coloured.)
2. Add the chorizo and keep cooking until it starts to brown at the edges and its juices have turned everything else a vibrant red.
3. Add the beans, tomatoes and chicken stock slowly (you may not need it all), stir well to combine and check for seasoning.
4. Bring to a boil, then simmer for 10-15 minutes to let the flavours amalgamate and the liquid reduce to a thick, stew-like consistency.
5. Stir in the cooked chicken and heat through for about 5 minutes.
6. Make a final check for seasoning, ladle into bowls and garnish with roughly chopped parsley or coriander.
7. Serve with crusty bread, or over rice or pasta.
IN SEASON
What to watch out for this month at the market: Garlic, onions, tomatoes, apricots, cherries
Tara Stevens is a food writer and cook who splits her time between Barcelona and her little cooking school in the Fez Medina. Passionate about Spanish and Moroccan cuisine, she takes traditional recipes and gives them a modern makeover using local and seasonal ingredients. Follow Tara on Instagram @courtyardkitchenfez and Twitter @taralstevens.