Bean and Pork Sausage Stew

Cook time 1 hour 45 minutes
Servings 4


320g morcilla (Spanish blood sausages), cut into 3cm rounds 

1 tbsp extra virgin olive oil 
1 onion, finely diced
2 cloves garlic, roughly chopped  
200g piece of speck or bacon, cut into 3cm lardons
2 chorizo sausages, cut into 3cm rounds
250g dried white beans (like cannellini), soaked overnight 
2 bay leaves
1 large handful of kalettes, halved
Salt and pepper

Bean and Pork Sausage Stew


Heat oil over a medium heat in a large stew pot, add the morcilla and seal on both side until crisp. Remove and cover and reserve for later. Now add the bacon and chorizo to the pot, followed by the onion and garlic and cook for 3-4 minutes.

Drain and rinse the beans and place into the pot with the bay leaves. Add enough water to completely submerge the beans (10cm above bean level). Bring to the boil, and then reduce heat and cook covered for about 1½ - 2 hours or until the beans are soft. It is important not to season the beans until they are completely cooked. Seasoning at the beginning will lengthen the cooking time and cause tough beans.

Once cooked, return the cooked morcilla and kalettes and cook for a further 5 minutes. Check seasoning and if required add a little salt and pepper. The bacon and sausages may be salty enough to season the beans.