We already know of many and many who were looking forward to welcoming autumn to use it as an excuse when it came to standing in front of a good spoon dish... And what better start to the season than some hearty beans with wild beans, spicy chorizo and jowls ?
Here we have already made our debut, of course, with the magnificent recipe that the super chef Javier Fuentes del Río gives us.
Maybe just by reading you have started to salivate... so here we leave you the ingredients and each step of the preparation.
Ingredients
- 500 g white kidney beans
- 100 g of wild asparagus
- 120 gr of spicy chorizo sausage
- 50 gr of cured and marinated Iberian dewlap
- 2 cloves of garlic
- ½ onion
- Laurel
- 100 ml Chamomile wine or white wine
- 150 ml Tomato sauce
Elaboration
You have to start by chopping the garlic and onion into fine brunoise, and put everything in a pot with olive oil to fry.
Then add the bay leaf and diced spicy chorizo to release the fat and then add the white wine and let it evaporate.
Turn for the tomato sauce, add it and let it cook for 10 minutes to caramelize and make a good sauce.
Cover everything with water and include the beans and the jowl in large pieces, cook for the time determined by the brand of the bean in the pressure cooker or in a normal pot.
At the end, peel the asparagus and cut each into three pieces, sauté them over high heat in a frying pan with olive oil and a pinch of salt, and, once the stew is finished, add them so that they finish cooking with the heat itself. Of the pot.
We love knowing that you prepare our dishes, so if you dare and, in addition, you are willing to share on social networks, mention us and tell us how these Beans with wild beans, spicy chorizo and jowl turned out.
